Chilli, lemon, lime and coconut chicken

Chilli, lemon, lime and coconut chicken

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

Plain chicken fillets are boring, so this is my attempt at zinging up the flavour without hours of marinating. Just adding a very small amount of light coconut milk transforms this dish. I made it the other night after buying all the ingredients from my local 7-Eleven at 8.30 pm. (Well, everything except the kaffir lime leaves, which I already had in my freezer.)

As a variation, I’ll sometimes add some chopped bok choy or a few spears of asparagus to the pan with the coconut milk.

Ingredients

Quantity Ingredient
2 small skinless chicken breasts
2 small red chillies, chopped
2 garlic cloves, chopped
3 kaffir lime leaves, finely shredded
1 lemon, juiced
2 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper
1/4 cup light coconut milk

Method

  1. Wrap each chicken in clingfilm and use a rolling pin or heavy can to bash it flat. Don’t be too vigorous – you don’t want them to fall apart. Transfer to a zip-lock bag and add all the remaining ingredients, except for the coconut milk. Leave for 20 minutes for the flavours to infuse – although 10 will do.
  2. Heat a non-stick frying pan over a high heat, then reduce the heat to medium. Use a pair of tongs to take the chicken out of the bag, making sure you leave the rest of the marinade ingredients behind. Fry the chicken breasts on one side until they just start to brown then turn and cook for another few minutes on the other side. Lower the heat and add the rest of the marinade ingredients to the pan with the coconut milk. Simmer for a further minute, then serve with a cos lettuce salad.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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