Looking for a tasty midweek dinner option? Try cooking up our Coconut Chicken with Leeks in just 20 minutes for a balanced and tasty meal.
Coconut & Chilli Marinated Chicken Breast
Steamed Lime & Coriander Basmati Rice
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the marinated chicken breast. b) Fry until cooked through, turning every few mins to avoid burning (a little charred is fine!), 12-15 mins. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle!
a) Meanwhile, trim the root and the dark green leafy part from the leek then slice into rounds about 2cm thick. b) Place on a lightly oiled baking tray and season with salt and pepper. c) Roast until soft and charred at the edges, 10 mins. Meanwhile, trim the spring onion then thinly slice. Zest the lime and cut into wedges.
a) When the chicken is cooked, transfer to a plate and let rest, then slice each breast in half widthways.
a) While the chicken is resting, cook the rice according to pack instructions.
a) Once cooked, remove the leeks from the oven and add the lime zest to the baking tray. b) Mix around to separate the leek discs and distribute the lime zest.
a) Divide the rice between plates. Top with the charred leeks, the marinated chicken breast and spring onion. b) Serve the lime wedges on the side for squeezing over. Enjoy!