PEANUT LIME CHICKEN & CUCUMBER PINEAPPLE SALSA

Name: PEANUT LIME CHICKEN & CUCUMBER PINEAPPLE SALSA
Cook time: 40 min
Total time: 40 min
Ingredients: 125g Chicken Thigh, raw, skinless, boneless; 1/4 tbsp Peanut Butter; 1/4 lime of Lime Juice; 1/4 lime of Lime Zest; 1/4 tsp Garlic, chopped; 1/2 tbsp Soy Sauce; 1/4 tbsp Honey, or Maple Syrup; 1/4 tbsp Yoghurt, heaped; 1/4 cups Rice, to serve; 1/8 Cucumber, deseeded and diced; 25g Pineapple, diced; 1/4 Avocado, diced; 1 Spring Onion, diced; 1/4 lime of Lime Juice; 1/4 lime of Lime Zest; 1/4 tsp Honey, or Maple Syrup; 1/4 tsp Mint, chopped; 1/8 tsp Chilli Flakes

Sticky, tangy chicken thighs are coated in a creamy peanut-lime marinade and cooked until caramelised at the edges and juicy in the middle. They’re paired with a bright cucumber, pineapple and avocado salsa for a fresh, sweet-sharp contrast. Serve everything over rice for an easy, vibrant meal.

Sticky, tangy chicken thighs are coated in a creamy peanut-lime marinade and cooked until caramelised at the edges and juicy in th... Show more

By Emily English · Original recipe

Health Grade

C+ · Balanced

Time

40 min

Price

0,90 €

Calories

607 kcal

high protein

low sugar

macro-friendly

fusion

Method

Wash the produce

Rinse the limes, cucumber, pineapple, avocado, spring onions, and mint. Pat everything dry well so the salsa stays fresh and bright instead of watery.

Prep the aromatics

Finely chop the garlic if it is not already chopped. Finely zest the lime zest from the limes first, then cut the limes and squeeze out the juice so it is ready for both the marinade and the salsa. Dice the cucumber and scoop out the seeds if needed, dice the pineapple and avocado into bite-size pieces, thinly slice or dice the spring onions, and finely chop the mint.

Mix the marinade

In a medium bowl, whisk together the peanut butter, lime juice, lime zest, garlic, soy sauce, honey, and yoghurt until smooth and creamy. Add the chicken thighs and turn them well so every piece is coated in the marinade.

Marinate the chicken

Leave the chicken to marinate for at least 15 minutes at room temperature if you are cooking right away, or cover and chill it overnight if you are planning ahead.

Make the salsa

While the chicken marinates, place the diced cucumber, pineapple, and avocado in a bowl with the spring onions, more lime juice, more lime zest, a drizzle of honey, the chopped mint, and chilli flakes. Toss gently so the avocado stays in pieces, then taste and adjust with a little more lime juice for sharpness, honey for sweetness, or chilli flakes for heat.

Cook the rice

Cook the rice according to the packet instructions so it is ready to serve with the chicken and salsa. Keep it warm once cooked.

Preheat the air fryer

Heat the air fryer to 210° C so it is fully hot before the chicken goes in.

Air-fry the chicken

Arrange the marinated chicken in the air-fryer basket in a single layer, leaving a little space between the pieces. Cook for 15–17 minutes, turning halfway through. In the last few minutes, spoon over any leftover marinade so it cooks down into a sticky, glossy coating. The chicken is ready when it is deeply golden, a little charred at the edges, and cooked through but still juicy.

Serve and assemble

Pile the hot chicken onto plates or a serving platter with the cucumber-pineapple salsa alongside and the rice on the side. Spoon over any juices from the cooked chicken and serve straight away while the contrast between the warm sticky chicken and cool fresh salsa is at its best.

Ingredients

Method

Servings:

0.5

250g Chicken Thigh, raw, skinless, boneless
1/2 tbsp Peanut Butter
1/2 lime of Lime Juice
1/2 lime of Lime Zest
1/2 tsp Garlic, chopped
1 tbsp Soy Sauce
1/2 tbsp Honey, or Maple Syrup
1/2 tbsp Yoghurt, heaped
1/2 cups Rice, to serve

For The Salsa

1/4 Cucumber, deseeded and diced
50g Pineapple, diced
1/2 Avocado, diced
2 Spring Onions, diced
1/2 lime of Lime Juice
1/2 lime of Lime Zest
1/2 tsp Honey, or Maple Syrup
1/2 tsp Mint, chopped
1/4 tsp Chilli Flakes

🧂 Plus ~6g of salt

Nutrition

Per Serving.

Calories

607 kcal

30% of Daily kcal

Protein

35 g

70% RDI

Fat

27 g

6.3g sat fat

Carbs

58 g

21% RDI

Sugar

11 g

22% RDI

Fiber

4.6 g

15% RDI

Salt

4 g

81% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.4 / 10

What others say

Click to rate

miamoves

4 hours ago

Looks amazing! I’m definitely going to swap the chicken thighs for breast to keep it a bit leaner for my macros, and maybe sub the honey for a zero-sugar alternative. Love the salsa idea!

Ingredients

Servings:

0.5

250g Chicken Thigh, raw, skinless, boneless
1/2 tbsp Peanut Butter
1/2 lime of Lime Juice
1/2 lime of Lime Zest
1/2 tsp Garlic, chopped
1 tbsp Soy Sauce
1/2 tbsp Honey, or Maple Syrup
1/2 tbsp Yoghurt, heaped
1/2 cups Rice, to serve

For The Salsa

1/4 Cucumber, deseeded and diced
50g Pineapple, diced
1/2 Avocado, diced
2 Spring Onions, diced
1/2 lime of Lime Juice
1/2 lime of Lime Zest
1/2 tsp Honey, or Maple Syrup
1/2 tsp Mint, chopped
1/4 tsp Chilli Flakes

🧂 Plus ~6g of salt

Watch

Original video

Uploaded 18 days ago

Emily English

618K31K

PEANUT LIME CHICKEN & CUCUMBER PINEAPPLE SALSA

Method

Wash the produce

Prep the aromatics

Mix the marinade

Marinate the chicken

Make the salsa

Cook the rice

Preheat the air fryer

Air-fry the chicken

Serve and assemble

Ingredients

Method

For The Salsa

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

For The Salsa

Watch

Emily English

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