(10) Rate it
- 0:25 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Create an authentic Asian dinner using tender chicken and rice infused with classic Thai flavours of lime and coconut.
Featured in
Top 50 gluten-free dinners, Quick meals
Ingredients
- 250g packet long-grain white rice in 90 seconds
- 2/3 cup light coconut cream
- 1 tablespoon fish sauce
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice
- 4 (150g each) chicken breast fillets, trimmed
- 2 green onions, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 115g fresh baby corn, halved diagonally
- 1/2 cup fresh coriander leaves
- Lime wedges, to serve
Equipment
- You'll need four 30cm x 30cm pieces baking paper.
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place 1 piece baking paper on a flat surface. Place one-quarter of the rice in a mound in the centre of paper. Combine coconut cream, fish sauce, lime rind and lime juice in a bowl. Spoon 2 tablespoons coconut cream mixture over rice. Top with 1 chicken breast. Combine onion, carrot and corn in a bowl. Place one-quarter onion mixture on chicken. Spoon 1 tablespoon remaining coconut mixture over onion mixture.
- Step 2Bring 2 sides of paper up to the centre. Fold to seal. Roll up ends to enclose filling. Tuck under to secure. Place parcel on a baking tray. Repeat with remaining baking paper, rice, coconut cream mixture, chicken and onion mixture.
- Step 3Bake for 20 to 22 minutes or until chicken is just cooked through. Open parcels. Top with coriander. Serve with lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1345 kj
Energy
10g
Fat Total
7g
Saturated Fat
3g
Fibre
37g
Protein
88mg
Cholesterol
671.94mg
Sodium
3g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Replace baby corn with 1/2 can baby corn spears and save around $1.76 in total.
- Author: Cathie Lonnie
- Image credit: Rob Palmer
- Publication: Super Food Ideas
Source: taste.com.au
