1tbsplight soy saucefor gluten free recipe check soy sauce is a gluten free version
2tbspsmooth peanut butter
1Juice of lime
for the quinoa salad
1/2Juice of lime
150gbutternut squash - skin removed and squash cubed
Handful of fresh mint leaves
Extra mint leaves
Chopped cashew nuts
Fresh cornflowers if desired
Pre heat the oven to 180 degrees C
For the Chicken satay
In a large bowl grate the ginger and garlic, then add the dried coriander, soy sauce, peanut butter, tahini, lime juice and water. Whisk together well until smooth a creamy. Spoon out a few large spoonfuls of the satay sauce and set to one side to serve as dip later on.
Using a sharp knife score one side of the chicken breasts with 3 diagonal cuts (this allows the satay to soak into the middle of the chicken). Place the chicken into the bowl of sauce and coat well. Cover the bowl and place in the fridge to marinade for at least 30 minutes, if you have time marinate over night.
For the Quinoa salad
Place the cubed squash on a baking tray, drizzle with olive oil and sprinkle over the paprika. Place in the pre heated over and bake for 20 minutes. Check half way through and turn.
Meanwhile put the quinoa in a small pan, cover with the stock and pop on a lid. Bring to the boil and then simmer for 15 minutes or until all the water has absorbed. Take off the heat, add juice from half a lime and set to one side with the lid still on for 10 minutes. Then fluff up with a fork, and add the baked squash, edamame beans, mint leaves and black pepper. Mix carefully with a fork. Keep in the fridge until you are ready to serve.
To cook the chicken:
Transfer the chicken to an oven proof dish and pour over any excess sauce. Place in the middle of a pre heated oven and bake for 25-30 minutes. Remove from the oven and slice in half on the diagonal, check its cooked through.
Spoon out the quinoa salad and place the chicken on top before finishing off with chopped cashews, cornflower petals and extra wedges of lime.