Chicken on coconut rice with broccoli

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel ginger and garlic and chop finely. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely. Cut lime in half. Squeeze out one half, cut the rest into slices. Mix 200 ml coconut milk, 2 tablespoons lime juice, ginger, garlic and chilli. Season with salt. Wash the meat, dab dry and place in the coconut milk. Cover and chill for about 1 hour

2. 2

   In the meantime, bring the stock to the boil. Prepare rice in it according to the instructions on the packet. Heat oil in a coated pan. Remove the meat from the marinade and fry over medium heat for about 5 minutes on each side. Cut broccoli florets from the stalk and cook in boiling salted water for 4-5 minutes

3. 3

   Stir the remaining coconut milk into the rice. Season to taste with salt, pepper and lime juice. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Fold into the rice with the broccoli. Arrange the rice on plates. Cut the meat into slices and arrange on top. Garnish with parsley and pink pepper berries. Add the lime wedges

4. 4

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
440 kcal

CARBS
44 g

FATS
15 g

PROTEINS
33 g