Coconut Lime Chicken
GF, DF + RSF - serves 4 generously
Ingredients:
2 chicken breasts or 2 cans chickpeas
1 medium carrot
1 medium zucchini
1 medium head broccoli
1 capsicum
1 cup jasmine rice
Fresh coriander
Sauce:
2 x 270ml can coconut cream
2 garlic cloves
1 small onion
1 tbsp grated ginger
2 tsp coconut sugar
1 lime
Salt and pepper
Method:
Dice your chicken and add to a medium-low heated frypan with a splash of olive oil. Brown each side. Remove and set aside.
While this cooks peel and cut your carrot into matchsticks, slice your capsiicum and zucchini and cut off your broccoli florets.
Once the chicken is cooked return the pan to heat and add a splash of olive oil, the onion, garlic and ginger and saute for 3-4 minutes.
Meanwhile place your rice on to cook according to packet instruction.
Now add in the coconut cream, juice of the lime and coconut sugar stir and bring to a simmer.
Now add in the veggies, place on the lip and cook for around 8 minutes stirring occasionally or until cooked but tender.
Add the chicken back in and cook for another 2 minutes.
Now you are ready to serve. Top with fresh coriander.