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

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 440cal

Kilojoules 1840kJ

Protein 41g

Total fat 8g

–Saturated fat 2g

Carbohydrates 45g

–Sugars 6g

Dietary fibre 9g

Sodium 350mg

Calcium 160mg

Iron 5mg

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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