(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
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250g packet long-grain white rice in 90 seconds
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2/3 cup light coconut cream
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1 tablespoon fish sauce
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2 teaspoons finely grated lime rind
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1 tablespoon lime juice
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4 (150g each) chicken breast fillets, trimmed
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2 green onions, thinly sliced
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1 carrot, peeled, cut into matchsticks
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115g fresh baby corn, halved diagonally
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1/2 cup fresh coriander leaves
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Lime wedges, to serve
Equipment
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You'll need four 30cm x 30cm pieces baking paper.
Method
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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.
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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.
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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
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1345 kj
Energy
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10g
Fat Total
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7g
Saturated Fat
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3g
Fibre
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37g
Protein
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88mg
Cholesterol
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671.94mg
Sodium
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3g
Carbs (sugar)
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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
