Lime Chicken With Coriander Rice
Recipe: #30900
November 12, 2018
Categories: Chicken, Rice, White Rice, Peppers, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (414.7 g)
- Calories 796.6
- Total Fat - 16.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 462 mg
- Sodium - 1461.8 mg
- Total Carbohydrate - 111 g
- Dietary Fiber - 3 g
- Sugars - 9.7 g
- Protein - 48.2 g
- Calcium - 108.7 mg
- Iron - 7 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make marinade, finely grate rind from lime and place in a large bowl.
Step 2
Squeeze 2 tablespoon juice and add to the rind with remaining ingredients and stir until sugar is dissolved and then add chicken and toss to coats and then cover and refrigerate for 15 minutes.
Step 3
To make coriander rice, heat rice according to packet directions and transfer to a large bowl to cool, and then add remaining ingredients and season with salt and pepper and mix well.
Step 4
Drain chicken and pat dry with absorbent kitchen paper and heat a large, oiled, non-stick frying pan over medium heat and add the chicken in two batches and cook for about 4 minutes on each side, or until browned and cooked through.
Step 5
Serve chicken with rice, snow peas and lime halves.
Tips
No special items needed.