2 tbsp crunchy peanut butter with no added sugar
1 garlic clove, finely grated
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
1 medium egg
2 skinless chicken breast fillets
Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm. *BBC Easy Cook Magazine*
Cucumber and Carrot Salad:
Mix 1 tbsp cider vinegar and 1 tsp rapeseed oil in a bowl then add 2 large handfuls salad leaves, 10cm piece cucumber, halved and sliced, 1 carrot, coarsely grated, 1 banana shallot, halved and sliced, and good handful coriander.
Per serving (includes salad): calories 321, fat 14g; sat fat 3g.