The Dinner Planner

Weekly Meal Plan – Spring Week 8, 2021

Shakshuka / Satay Chicken / Chilli Con Carne / Pork Ragu

Satay Chicken with Pineapple and Cucumber Salad

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Servings 4


Satay Chicken

  • 4 chicken thighs
  • ¼ cup coconut milk
  • 1 garlic cloves - crushed
  • 1 tsp ginger - minced
  • 1 tbsp soy sauce
  • 2 tsp curry powder
  • 1 tsp brown sugar
  • 1 tsp fish sauce
  • 1 tsp salt

Peanut Sauce

  • 3 tbsp peanut butter crunch or smooth
  • ¼ cup coconut milk
  • 1 garlic cloves - crushed
  • 1 tsp ginger - minced
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp rice wine vinegar

Pineapple and Cucumber Salad

  • ½ pineapple - diced
  • 1 cucumber - diced
  • 1 small red onion - finely diced
  • 1 red chilli - seeds removed and finely diced
  • 2 tsbp mint - roughly chopped
  • 2 tbsp coriander - roughly chopped
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 cup rice


Satay Chicken

  • Combine the chicken with the marinade ingredients in a bowl and cover to marinate for up to 48 hours.
  • Cook rice as per your preferred method or instructions.
  • Heat a tablespoon of oil in a large pan over high heat. Add the chicken and cook on each side for 5-6 minutes, or until cooked through. Remove from pan and rest for 2 minutes.

Peanut Sauce

  • Place all the sauce ingredients in a small bowl and whisk to combine. Thin out to your liking with 2-4 tablespoons water. Set aside. You can gently heat this though if you would like a warm sauce for your chicken.

Pineapple and Cucumber Salad

  • Combine all the salad ingredients in a medium sized bowl. Season with salt.

Tips and Variations

Vegetarian - Marinate 3 cubes of tofu in the satay marinade. 

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