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LEMONGRASS CHICKEN WITH SPINACH AND RUCOLA SALAD

GF: DF: SF

Serves Two

 

350g chicken breast

 

Chicken marinade:

100ml coconut milk

50g lemongrass

20g ginger

50g fresh coriander leaves

20g chilli powder

50g fresh garlic

1 tablespoon lime juice

Salt and pepper to taste

 

Salad:

200g Portobello mushroom

3g fresh thyme

1 clove garlic, sliced

100g baby spinach

50g red chard

50g wild rocket
Dressing:

100ml light olive oil

1 clove garlic

7 small birds eye chilli, seeds removed

5g coriander

1 tablespoon lime juice

1 tablespoon coconut sugar

Salt and pepper to taste

 

Place the ingredients for the marinade in a blender and blend until smooth. Place the chicken in a bowl and cover with the marinade. Cover and allow to marinate overnight.

Preheat oven to 180degrees. Season the mushrooms with salt and pepper, extra virgin olive oil, fresh thyme and garlic. Roast in the oven for ten minutes, slice and set aside.

Heat a fry pan over a medium high heat and grill the chicken on both sides until cooked through. Allow to rest before slicing.

To make the dressing place all of the ingredients in a blender and blend until well combined and smooth. Arrange the remaining salad ingredients across two plates and top with mushrooms and sliced chicken. Drizzle the dressing over the op and serve with crushed peanuts and extra chilli.

Category

Mains

Tags
chicken, chilli, dairyfree, entertaining, glutenfree, healthyfamily, howtomakelemongrasschicken, lemongrass, nutrition, protein, recipes, seasonal, sugarfree, wholefoods
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