@emthenutritionist: PEANUT LIME CHICKEN & CUCUMBER PINEAPPLE SALSA The chicken goes so soft in the marinade but gets those lovely charred bits from the honey peanut mix. Swap the chicken thighs for breast, prawns, fish or even tofu if you like. Great for prepping too! enjoy x Serves 4, approx 325kcal & 27g protein per serving (not inc rice) 500g raw skinless, boneless chicken thighs 1 tbsp peanut butter Juice & zest of 1 lime 1 tsp chopped garlic 2 tbsp soy sauce 1 tbsp honey or maple syrup 1 heaped tbsp yoghurt For the salsa 1/2 cucumber, deseeded and diced 100g pineapple, diced 1 small avocado, diced 4 spring onions, diced Juice & zest of 1 lime 1 tsp honey or maple syrup 1 tsp chopped mint 1/2 tsp chilli flakes Rice, to serve Marinate the chicken for a minimum of 15 minutes, or overnight if you have time. Cook in the air fryer at 210°C for 15–17 minutes, turning halfway, until the chicken is cooked through, sticky and deeply golden with some charred edges. Spoon over any remaining marinade for the final few minutes of cooking so it caramelises slightly and clings to the chicken. Alternatively, cook under a hot grill for a similar amount of time, turning halfway and brushing with the extra marinade as it cooks. You want the chicken to be slightly knarly around the edges but still juicy in the middle. Meanwhile, add the cucumber, pineapple, avocado, spring onions, lime juice and zest, honey or maple syrup, mint and chilli flakes to a bowl. Toss well and season to taste, adding more lime or honey if needed. It should be sweet, sharp and really fresh. Serve the chicken with the salsa and rice if using. #healthyrecipes #quickrecipes

Emily English

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Region: GB

Wednesday 22 April 2026 18:46:43 GMT