Combine the chicken tenderloins with the curry powder, garlic and ¼ cup coconut milk. Marinate for at least 15 minutes.
Cook the rice according to packet instructions.
To make the satay sauce, combine the peanut butter, remaining coconut milk, red curry paste, soy sauce, honey and lime juice in a small saucepan. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring until smooth. Add a splash of water if needed to reach your desired consistency.
Heat the olive oil in a large frypan over medium high heat. Cook the chicken for 3 to 4 minutes per side until golden and cooked through. Remove from the pan and set aside.
In the same pan, cook the broccoli and zucchini for about 5 minutes until tender and lightly charred. Add a splash of water if needed. Stir through the baby spinach until just wilted.
Divide the rice, vegetables and chicken between four bowls. Drizzle generously with the satay sauce and serve
Notes
These Easy Chicken Satay Bowls are packed with lean protein, colourful vegetables and a creamy homemade satay sauce. Perfect for meal prep or a quick weeknight dinner, they’re full of flavour and come together in under 40 minutes.
Leftovers keep well in the fridge for up to 3 days.
Great for meal prep. Store the satay sauce separately if preparing in advance.
Swap chicken for firm tofu or tempeh for a vegetarian version.
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