• Preheat oven to 240°C/220°C fan-forced. • In a large baking dish, place broccoli & carrot mix. Drizzle with olive oil and season with salt. Toss to coat. • Roast veggies, until just tender, 15 minutes.

• Meanwhile, slice lime into wedges. Drain slow-cooked chicken breast. Transfer chicken to a large bowl, then roughly shred. • In a medium bowl, combine coconut milk, peanut butter , satay seasoning, fish sauce & rice vinegar mix, the brown sugar, soy sauce and a squeeze of lime juice. • Once veggies are done, remove baking dish from oven then stir in sauce mixture with a splash of water, until combined. Add shredded chicken and gently toss to coat. • Return to oven and roast until heated through and slightly thickened, 8-10 minutes.

• Just before serving, microwave rice until steaming, 2-3 minutes. • Stir baby spinach leaves through satay, until wilted and combined. Season to taste. • Divide rice and satay chicken between bowls. • Top with crushed peanuts. Tear over coriander. • Serve with any remaining lime wedges. Enjoy!