4 medium chicken breasts, skin off
½ tsp small lemon juice
½ cup coconut milk
4 cups steamed rice
4 portions assorted lettuce leaves
4 tbsp Yeo’s Satay Sauce
1 tsp salt
- Preheat the oven to 175°C.
- Put the chicken breasts on a oven tray with 4 tablespoons of Satay Sauce, lemon juice, salt and two tablespoons of the coconut milk. Drizzle the remaining coconut milk around the chicken breasts.
- Place the marinaded chicken breasts in the oven and roast for 25 minutes, basting the chicken breasts several times with the sauce from the tray.
- To serve, pile the steamed rice onto plate, spoon the Satay roasted chicken breasts next to it, alongside with the salad and cover the dish with the remaining sauce from the oven tray.