Lemongrass chicken cooked in baking paper

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel ginger and garlic and cut into slices. Wash and dry lemon grass, tap with the back of a knife and cut into quarters. Wash chicken fillets and pat dry, season with salt and pepper and place on a large piece of baking paper with ginger, garlic and lemon grass. Drizzle with white wine and wrap firmly in the paper. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 40 minutes

2. 2

   Remove the seeds from the melon and cut into slices. Cut the flesh from the skin and slice thinly. Puree a quarter of the melon finely. Wash lettuce, shake dry and pluck into bite-sized pieces. Peel shallots, clean and wash chilli and spring onions and cut into fine rings, cut lime in half, squeeze juice and whisk with honey, fish sauce, 2 tbsp. water, oil and melon puree.

3. 3

   Wash mint, shake dry, pluck leaves from the stalks and chop coarsely. Open the baking paper, take out the chicken fillets and pluck them finely with two forks. Marinate salad with salad dressing, arrange on plates together with melons and chicken pieces and sprinkle with mint

Nutrition Facts

KCAL
350 kcal

CARBS
17 g

FATS
12 g

PROTEINS
43 g