Lime Chicken With Coriander Rice
Recipe: #30497
October 02, 2018
Categories: Chicken, Rice, White Rice, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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- FOR MARINDADE
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- TO SERVE
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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 by Step Method
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
No special items needed.
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