• Preheat oven to 240°C/220°C fan-forced. • Place broccoli & carrot mix in a baking dish. Drizzle with olive oil and season with salt. Toss to coat. • Roast 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, satay seasoning, fish sauce & rice vinegar mix, the brown sugar, the 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 chicken and gently stir to coat. • Return to oven and roast until heated through and slightly thickened, 8-10 minutes. TIP: The fish sauce & rice vinegar has a strong flavour, add less if desired!

• 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!