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Tender chicken coated in a silky sauce made by blending cashews with lime, garlic, soy and a little kick of sriracha. It's rich and creamy, with no cream needed. Chicken makes this high in protein, and the cashews add healthy fats and magnesium. Serve it with plenty of vegetables for a quick, satisfying dinner.
A blender or stick blender
1.
Preheat your oven to 200c/180c fan.
2.
Blend all of the ingredients, other then the chicken, until pretty smooth in a blender. Add water if needed to get your desired consistency (It doesn't have to be smooth).
3.
Place the chicken on a baking tray and cover with the cashew sauce
4.
Place in the oven for about 25mins or until cooked through
5.
To make a balanced meal: Serve with 200g tenderstem broccoli, 100g frozen edamame and 1 sliced red pepper, shared between 2. You can bake them together with the chicken, or steam them.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through, adding a splash of water if the sauce thickens. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Add a small portion of brown rice or wholewheat noodles.
Cost-saving tips
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