Chicken Satay

Put the coriander into the food processor with the chilli, peeled garlic cloves, 4 heaped tablespoons of LA Muscle Peanut Butter and a lug of soy sauce. Peel and chop the ginger and add to the food processor. Grate in the zest of both limes, then squeeze in the juice from 1 of them. Add a couple of splashes of water and whiz to a paste. Season to taste. Spoon half into a bowl and drizzle with extra virgin olive oil, put the rest aside.

NB: If you don't have a food processor, simply finely chop all ingredients and add to a mixing bowl and then mix and mash using a fork. The result will be a slightly more rustic consistency, but the taste is delicious all the same!

Dice the chicken and mix in with the satay sauce, then add to a saucepan with coconut oil and fry for 10-15 minutes stirring frequently, until cooked through.

Serve with egg fried vegetables and quinoa, accompanied with the side of extra satay sauce and juice of lime.