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Chilli and lime chicken traybake
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Fresh and tangy yet warming too, this throw-it-together supper creates a lovely sauce as it cooks, perfect for drizzling over the rice.
2 unwaxed limes, zest of all, juice of 1½
½ x 28g pack coriander, stalks finely chopped, leaves roughly chopped
3 garlic cloves, crushed
1 tsp clear honey
1 tbsp light soy sauce
½ tbsp chiu chow chilli oil
1 red chilli, finely chopped
2 chicken breasts (about 325g in total)
200g brussels sprouts, halved (quartered if large)
90g Essential salad onions, trimmed
150g Essential brown basmati rice
1. Preheat the oven to 200˚C, gas mark 6. In a large bowl, mix together the lime zest, coriander stalks, garlic, honey, soy sauce, chilli oil and chilli. Add the chicken, sprouts and salad onions, turning to coat in the marinade, then transfer to a large roasting tin. Pour in the lime juice and 150ml water and roast for 20-25 minutes, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.
2. Meanwhile, cook the rice in a large pan of salted boiling water, according to pack instructions. Slice the chicken before serving with the vegetables, rice, a scattering of coriander leaves and the remaining ½ lime, cut into wedges.
Typical values per serving:
Low in saturated fat
This recipe was first published in February 2021.
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