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.
Mains
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