• 4 medium                                  chicken breasts (skin off)
  • 4 tablespoons                           Yeo’s Satay sauce
  • ½  small                                    lemon (juice only)
  • ½ cup                                       coconut milk
  • 1 teaspoon                               salt
  • 4 cups                                      steamed rice / Russet potato mashed

Satay Roasted Chicken Breasts

Serves: 4

Preparation time: 6mins

Cooking Time: 25mins


  1. Combine together the Yeo’s Satay sauce, lemon juice and two tablespoons of the coconut milk. Rub this onto the chicken breasts and place them on a small oven tray.
  2. Drizzle the remaining coconut milk around the chicken and place into a pre heated oven set at 175°C. Bake for 25 minutes, basting several times with the sauce from the tray.
  3. Remove when cooked and present with steamed rice or mash potato, a salad and some of the gravy.