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Lime and chilli chicken with wilted 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: 25 mins

Ingredients

More weights & measures

2 tablespoons lime juice, plus lime wedges, to serve
2 tablespoons mirin
1 tablespoon salt-reduced soy sauce
1-2 teaspoons crushed chilli
500g chicken tenderloins, fat trimmed
spray oil
2 bunches bok choy, trimmed or 4 cups silver beet, chopped
200g snow peas, trimmed
2 cups green beans, trimmed, sliced
4 cups steamed basmati rice

Instructions

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1 Combine lime juice, mirin, soy sauce and chilli in a small bowl. Place chicken in a shallow, non-metallic container and pour over half the marinade (reserve the remaining marinade). Stir to coat. Set aside for 10 minutes.

2 Place a large non-stick frying pan or chargrill pan over a high heat and spray with oil. Drain chicken of excess marinade (discard this marinade) then cook for 3 minutes each side or until cooked through.

3 Meanwhile, steam bok choy and snow peas until tender-crisp. To serve, divide rice among serving bowls. Top with greens, chicken and drizzle with a little reserved marinade. Serve with lime wedges.

Variations

Make it gluten free: Use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 357 cal

Kilojoules 1500 kJ

Protein 34 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 6 g

Dietary fibre 4 g

Sodium 290 mg

Calcium 100 mg

Iron 3 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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