Chicken Satay


Protein: 36.4g
Carbs: 11.3g
Fats: 5.1g

Calories = 260

macros do not include schnitzel ingredients*


I cooked my chicken by adding a coating of wholemeal flour, egg white and panko crumbs to make into a schnitzel. I also added bacon and sometimes add rocket or capsicum.


21.2g raw Herman Brot low carb pasta (I cook a whole packet and divide into 9 portions)
1/2 packet slim pasta (Woolworths)
20mls satay sauce (Fountain)
100g chicken breast
150g cauliflower rice
chicken salt or other seasoning


  1. Cook the Herman Brot pasta in boiling water, rinse and drain when cooked. (usually takes ten minutes).
  2. Rinse and fry the slim pasta and the cauliflower rice separately and season both with chicken salt.
  3. Cook your chicken breast as preferred. To make my schnitzel version, dip in wholemeal flour, then egg white then panko crumbs (macros will obviously change).
  4. Mix ingredients together and drizzle with the sauce!


Stores well for up to 4 days in the fridge due to the cauliflower (up to 7 days without it). Schnitzel version best reheated in a pan.


Herman Brot

  • health food stores
  • some IGA’s


  • Woolworths
  • Coles
  • some IGA’s