Ginger-lime chicken with Asian greens

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins , plus 10 mins marinating

Ingredients

More weights & measures

¼ cup unsalted peanuts

2 teaspoons grated fresh ginger

1 lime (1 ½ tablespoons juice, 1 teaspoon zest)

1 tablespoon salt-reduced soy sauce, plus extra, to drizzle

500g chicken tenderloins

4 cups cooked rice

6 cups steamed Asian greens such as bok choy or gai laan, to serve

Instructions

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1 Preheat oven to 200°C. Use a stick blender or food processor to process peanuts until finely chopped. Add ginger, lime juice, zest and soy sauce. Process again to create a paste. Transfer paste to a shallow non-metallic bowl. Add chicken and stir to coat. Marinate for 10 minutes.

2 Place chicken on a rack over a baking tray lined with tinfoil. Roast for 10-12 minutes, turning once, until golden.

3 Serve chicken on rice with greens. Drizzle with extra soy sauce.

Variations

Make it gluten free: Check soy sauce is gluten free.

Nutrition Info (per serve)

Calories 440 cal

Kilojoules 1840 kJ

Protein 41 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 6 g

Dietary fibre 9 g

Sodium 350 mg

Calcium 160 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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