Baked Chicken Thighs with Satay Sauce and Tomato Salad

Dairy Free
Health score
19%
Baked Chicken Thighs with Satay Sauce and Tomato Salad
45 min.
3
450kcal
100%sweetness
38.77%saltiness
87.32%sourness
36.06%bitterness
24.65%savoriness
52.28%fattiness
100%spiciness

Ingredients

  • pieces strips. 
  • pieces strips. 
  • servings salt and pepper to taste
  • tbsp ground pepper 
  • 0.3 cup soy sauce light
  • tbsp apple cider vinegar 
  • tbsp peanut butter 
  • tbsp sesame oil 
  • servings satay sauce 
  • 0.3 cup walnuts shelled
  • tsp ginger minced
  • tbsp garlic minced
  • 0.8 cup water 
  • tbsp creamy peanut butter 
  • tbsp honey 
  • servings tomatoes 
  • medium tomatoes diced
  • 0.5 tbsp celery leaves chopped
  • 1.5 tbsp mirin 
  • tbsp olive oil 

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan
  • aluminum foil

Directions

  1. Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
  2. Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour.
  3. Grind the walnuts and the ginger until finely ground but not powdery.
  4. Heat the sesame oil in a medium sized pan on high.
  5. Add the garlic and allow it to toast.
  6. Add the ground walnuts and toast it for a few seconds.
  7. Add the soy sauce and the water.
  8. Lower the heat and stir.
  9. Add the peanut butter, honey and vinegar and stir until slightly reduced.
  10. Adjust the taste to your preference, adding more of a component if desired.
  11. When done, remove from heat and place the sauce in a serving bowl.
  12. Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve.
  13. When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.

Nutrition Facts

Calories450kcal
Protein9.59%
Fat52.15%
Carbs38.26%

Properties

Glycemic Index
113.42
Glycemic Load
15.97
Inflammation Score
-9
Nutrition Score
20.39652173913%

Flavonoids

Cyanidin
0.26mg
Naringenin
1.78mg
Apigenin
0.07mg
Luteolin
0.03mg
Kaempferol
0.25mg
Myricetin
0.38mg
Quercetin
1.58mg

Taste

Sweetness:
100%
Saltiness:
38.77%
Sourness:
87.32%
Bitterness:
36.06%
Savoriness:
24.65%
Fattiness:
52.28%
Spiciness:
100%

Nutrients percent of daily need

Calories:450.01kcal
22.5%
Fat:28.05g
43.15%
Saturated Fat:4.32g
26.98%
Carbohydrates:46.3g
15.43%
Net Carbohydrates:40.68g
14.79%
Sugar:35.15g
39.06%
Cholesterol:2.61mg
0.87%
Sodium:1467.22mg
63.79%
Alcohol:0.85g
4.72%
Protein:11.61g
23.21%
Vitamin A:2932.9IU
58.66%
Manganese:1.16mg
58.02%
Vitamin C:38.45mg
46.61%
Vitamin E:4.71mg
31.38%
Vitamin B3:5.61mg
28.05%
Potassium:904.43mg
25.84%
Vitamin K:26.71µg
25.44%
Vitamin B6:0.49mg
24.52%
Magnesium:93.83mg
23.46%
Copper:0.46mg
23.18%
Fiber:5.62g
22.48%
Phosphorus:209.87mg
20.99%
Folate:74.23µg
18.56%
Vitamin B1:0.18mg
12.32%
Iron:2.19mg
12.14%
Zinc:1.56mg
10.37%
Vitamin B2:0.17mg
9.97%
Vitamin B5:0.66mg
6.57%
Calcium:62.79mg
6.28%
Selenium:2.78µg
3.98%
Source:Foodista