COCONUT AND LEMONGRASS POACHED CHICKEN WITH LIME RICE

Ingredients:

150g boneless chicken breast
130ml chicken broth
65g basmati rice (raw)
1 teaspoon olive oil (7g)
1 lime, zest and juiced, plus wedges
2 lime leaves
100 ml low-fat canned coconut milk
1 lemongrass stalk, bashed and roughly chopped
100g radish, trimmed and quartered
50g zucchini, cubed
a small handful of coriander leaves

Method:

STEP 1

Rinse the rice well and tip into a small pan with 130ml 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, radish, zucchini, and lime leaves and bring to a gentle simmer. Poach for 8-12 minutes until the chicken is cooked.

STEP 3

Fluff the steamed rice with a fork then stir in most of the coriander and all the lime zest. Strain the chicken and veg from the poaching broth and slice the chicken. Serve the rice in a bowl and top with the chicken, greens, and a spoonful of the poaching liquid. Serve with more coriander and lime wedges.

Nutrition Facts: