Club Sarnies

Jonno's lunch yesterday: organic chicken breast, free range bacon ( sadly not nitrate free- I am on the hunt for that), spinach from the garden, vintage cheddar, and ricotta thinly spread on just baked wholemeal. Of course, he loved the fruit stacks and flags best of all!

Chicken satay skewers with carrot chips and organic rice

Ingredients
1 free range organic chicken breast, cut into strips
1/2 cup organic coconut milk (light)
1/2 cup organic crunchy peanut butter (substitute cashew butter if allergic)
1 carrot
1/2 cup basmati rice (substitute brown rice)
Handful of skewers, soaked in water

Preheat oven to 220'c

In a saucepan, combine peanut butter and coconut cream and stir until combined. Heat over low until warmed. Remove from heat. Meanwhile, slice carrots into battons and steam until tender. Cook rice according to packet instructions.

Thread the chicken onto skewers, leaving enough skewer for sticky little fingers to grab on to.

Line a baking tray with baking paper. Line the skewers up and place in the oven. Cook at high heat for approximately 20 minutes or until cooked through. Cooking times will vary according to individual ovens so check thoroughly....chicken must be cooked through completely!

Once cooked, serve topped with the satay sauce, carrot chips and rice. I guarantee, these will get devoured as soon as the plate hits the table!

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