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Photo of Lemongrass chicken with rice & lentil salad by WW

Lemongrass chicken with rice & lentil salad

7
Points® value
Total Time
55 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Keep things fresh by cooking chicken and turkey with different herbs, spices or marinades

Ingredients

Lime Juice, Fresh

30 ml

Soy Sauce

1½ tablespoon(s)

Honey

1 tablespoon(s), level

Lemon grass stems

1 individual, outer section removed, white part finely chopped

Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Basmati rice, microwavable

1 pouch(es), cooked

Puy lentils, ready to eat

1 pouch(es)

Sesame Oil

1 tablespoon(s)

Lime Juice, Fresh

30 ml

Radish

200 g, trimmed and sliced

Spring Onions

4 medium, trimmed and sliced

Coriander, fresh

2 tablespoon(s), chopped

Lime

1 medium, cut into wedges, to serve

Instructions

  1. Combine the lime juice, soy sauce, honey and lemongrass, then pour over the chicken. Cover and marinate for at least 30 minutes, or overnight.
  2. To make the salad, warm the rice to pack instructions then combine with the remaining ingredients. Season.
  3. Mist a frying pan with cooking spray and cook the chicken (reserving the marinade) for 5 minutes on each side, until cooked. Remove from the pan, then simmer the reserved marinade for 2 minutes, until thick and sticky.
  4. Pour the sticky sauce over the chicken and serve with the salad and lime wedges.

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