Coconut and Lime Chicken
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Prep Time
15 MINS
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Cook Time
55 MINS
- KCals 280
- Carbs 15G
Ingredients
- 4 large skinless chicken breasts, approx. 170g each
- 2 medium onions, peeled and chopped
- 2 cloves of garlic, peeled and crushed
- 400 ml coconut plant based drink
- 1 small red chilli, deseeded and finely chopped
- zest of 2 limes, finely grated
- 10 g lemongrass stalk, tender bulb end only, very finely chopped
- 100 g fine green beans, trimmed and cut in half
- 75 g low-fat cream cheese
- 1 tbsp cornflour
- 1 tbsp water
- 4 g fresh coriander leaves, roughly chopped
- low-calorie cooking spray
- salt and pepper, to taste
- 4 lime wedges, to garnish
Instructions
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Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 10 minutes, until softened and lightly golden.
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Add the garlic and cook for a further 3-4 minutes.
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Add the chicken breasts and cook for 2 minutes on each side to seal and lightly brown.
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Add the plant based coconut drink, red chilli, lime zest, lemongrass, salt and pepper and stir in. Simmer for 25 minutes, turning the chicken occasionally.
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Add the green beans and simmer for a further 5-8 minutes, until the beans are cooked and still a little crunchy.
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Mix the cornflour with the water until smooth.
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Remove the frying pan from the heat and stir in the cream cheese until it has completely dissolved and the sauce is creamy.
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Return the frying pan to the heat and stir in the dissolved cornflour. Simmer for 3-4 minutes, stirring, until thickened slightly. Make sure that the chicken is piping hot and shows no sign of pinkness inside its thickest part.
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Remove from the heat and stir in the chopped coriander leaves.
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Serve garnished with lime wedges.