Lime Chicken With Coriander Rice

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR MARINDADE
  • TO SERVE

Nutritional

  • Serving Size: 1 (355.9 g)
  • Calories 627.7
  • Total Fat - 4.6 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 450 mg
  • Sodium - 1048.1 mg
  • Total Carbohydrate - 103.9 g
  • Dietary Fiber - 3 g
  • Sugars - 7.2 g
  • Protein - 38.2 g
  • Calcium - 64.2 mg
  • Iron - 5.8 mg
  • Vitamin C - 23.7 mg
  • Thiamin - 0.1 mg

Step 1

To make marinade, finely grate rind from lime and place in a large bowl and squeeze 2 tablespoons juice and then add to rind with rest of ingredients and then add chicken and toss to coat, cover and refrigerate for 15 minutes.

Step 2

To make coriander rice, heat rice according to packet directions and then transfer to a large bowl and let cool and then add remaining ingredients and season with salt and pepper and mix well to combine.

Step 3

Drain chicken and pat dry with absorbent kitchen paper.

Step 4

Heat a large, oiled, non-stick pan over a medium heat and add chicken in two batches cooking for about 4 minutes on each side or until browned and cooked through.

Step 5

Serve chicken with rice, snow peas and lime halves or wedges.

Tips & Variations


No special items needed.

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