Lemongrass chicken with rice & lentil salad
7
Points®
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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