1. Mix all of the marinade ingredients in a bowl and blitz with a hand blender until smooth.

2. Pour half of the marinade over the chicken breasts and refrigerate for around 60mins minimum.

3. Heat a little coconut oil in a frying pan and add the spring onions, ginger, coriander and cook for 3-5mins. Add the rice (uncooked) and stir through. Add water to the pan and bring to boil.

4. Cook rice for 13mins or until cooked through.

5. While the rice is cooking grill the chicken (discard the marinade from the chicken dish).

6. Just before the rice and chicken is ready place the marinade which was set aside into the microwave for 1min.

7. Serve the rice with the chicken and hot satay sauce. Arrange in a pretentious manner like in our picture or just throw on a plate. Either way, the taste is delicious

2 chicken breasts

Marinade
2 heaped tbs of peanut butter
3 tbs lime juice
3 tbs soy sauce
2 garlic cloves
small bunch of coriander (about 6-8 stalks with leaves on)
1 red chilli pepper
70ml water
salt and pepper

Rice
150g rice
6 spring onions
1 tbs ginger
1 tbs chopped coriander
coconut oil for frying
pinch of salt

Chillis

Chillis may have an extra thermic affect, temporarily speeding up the metabolic rate, hence burning off calories at a faster rate.

Corriander
Corriander is rich in anti-oxidants and dietary fiber which help reduce LDL or "bad cholesterol" while increasing HDL or "good cholesterol" levels.

Peanut butter
Peanut butter packs vitamin E and cholesterol-regulating monounsaturated fats.