Name: Chicken Fillet in Green Coconut Sauce with Brown Rice and courgette, green bell pepper and mangetout
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 60 g Quick-cook brown rice; 20 g Salted peanuts; 1 piece Courgette; 100 g Mangetout; 1 piece Bell Pepper; 1 piece Garlic; 10 g Dill, mint & flat leaf parsley; ½ piece Green chili pepper; 1 piece Lime; 1 sachet(s) Green curry spices; 180 milliliters Coconut milk; 2 piece Chicken breast; 1 tablespoon Sunflower oil; 2 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper

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Recipes

Chicken Fillet in Green Coconut Sauce with Brown Rice

and courgette, green bell pepper and mangetout

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This recipe provides 261 grams of vegetables per portion.

Tags:

-30% carbs

•Extra Veggies

•High Protein

Allergens:

Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

30 g

Quick-cook brown rice

10 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

½ piece

Courgette

50 g

Mangetout

½ piece

Bell Pepper

½ piece

Garlic

5 g

Dill, mint & flat leaf parsley

¼ piece

Green chili pepper

½ piece

Lime

½ sachet(s)

Green curry spices

90 milliliters

Coconut milk

1 piece

Chicken breast

Not included in your delivery

½ tablespoon

Sunflower oil

1 tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2457 kJ

Calories587 kcal

Fat30.1 g

Saturated Fat15.9 g

Carbohydrate38.7 g

Sugar9.5 g

Dietary Fiber8 g

Protein40.6 g

Cholesterol0.3 mg

Salt2.6 g

Potassium454.2 mg

Calcium64 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Scales

•Tall-Sided Pan

•Zester

•High-Sided Bowl

•Immersion blender

•Aluminum Foil

Cooking Steps

Boil plenty of water in a pot or a saucepan. Weigh and boil the rice for 10-11 minutes. Drain and leave in the pan.
Heat a dry frying pan over medium-high heat and toast the peanuts for 1 - 2 minutes.
Cut the courgette in half and cut crescents. If preferred, carefully discard the tough ends of the mangetout.
Slice the bell pepper into stripes. Peel the garlic and leave it whole.

Pick the leaves from the herb stems, but leave them whole. Deseed a quarter green chili per person.
Wash and zest the lime. Cut in wedges and juice a wedge per person in a high container.

Heat a drizzle of sunflower oil in the same frying pan. Season the chicken breast with salt and pepper.
Fry the chicken breast for 2 minutes per side. Reduce the heat and fry for a further 4 minutes per side or until done.
Deglaze with half of the soy sauce.

In the meantime, heat another frying pan over medium-high heat. Add a drizzle of sunflower oil and fry the whole garlic, courgette, mangetout, and bell pepper for 4 - 6 minutes. Remove the garlic and save it for later.
Season with the green curry spices and salt and pepper. Fry for 1 more minute. Reduce the heat and keep warm until serving.

Add the coconut milk, the rest of the soy sauce, lime zest, fresh herbs, fried garlic, and a quarter of the green chili pepper per person to a high container.
Blend with an immersion blender until a smooth sauce.
Take the chicken out of the pan and keep warm in aluminium foil.
Heat the green coconut sauce from the chicken for 1 - 2 minutes in the pan.

Serve the rice on one side of the plate.
Add the vegetables next to the rice.
Cut the chicken breast en place this on top of the rice and vegetables.
Serve the green coconut sauce on top of the chicken. Serve with the leftover lime wedge.