Coconut and lemongrass poached chicken with lime rice

Coconut and lemongrass poached chicken with lime rice

  • serves 2
  • Easy
Fluffy steamed rice, crisp veg and aromatic Thai spices go into making this warm and comforting bowl of coconut and lemongrass chicken. Low calorie and gluten free, it's the perfect meal for someone with dietary restrictions looking for a quick and easy mid-week dinner idea
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*This recipe is gluten free according to industry standards

Ingredients

  • basmati rice 100g
  • lime 1, zested and juiced, plus wedges
  • skinless chicken breasts 2
  • half-fat coconut milk 200ml
  • chicken stock
  • lemongrass 1 stalk, bashed and roughly chopped
  • kaffir lime leaves 2, shredded
  • pak choi 2, trimmed and quartered
  • mangetout 100g, trimmed
  • coriander a small handful of leaves

Method

  • Step 1

    Rinse the rice well and tip into a small pan with 200ml water, the lime juice and a pinch of salt. Bring to the boil then lower the heat, cover and simmer for 10 minutes until the water has been absorbed. Remove from the heat but leave the lid on, to steam.

  • Step 2

    Put the chicken breasts into a snug-fitting pan and pour over the coconut milk with enough chicken stock to cover. Add the lemongrass and lime leaves and bring to a gentle simmer. Poach for 8-12 minutes until the chicken is cooked.

  • Step 3

    Add the pak choi and mangetout for the last 2 minutes.

  • Step 4

    Fluff the steamed rice with a fork then stirĀ in most of the coriander and all the lime zest.

  • Step 5

    Strain the chicken and veg from the poaching broth and slice the chicken.

  • Step 6

    Divide the rice between bowls and top with the chicken, greens and a spoonful of the poaching liquid. Serve with more coriander and lime wedges.

Nutritional Information

  • Kcals 466
  • Fat 9.7g
  • Saturates 6.9g
  • Carbs 48.8g
  • Sugars 6g
  • Fibre 7g
  • Protein 42.3g
  • Salt 0.6g
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