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Coconut & Lime Chicken

Serves 4 people, perfect for make-ahead lunches or dinner.

Serves: 4 Time: 20 minutes


Sauce Ingredients

  • Juice & zest of 2 limes

  • 2 tbsp. fish sauce

  • 4 tbsp. canned full fat coconut milk

  • 1 tbsp. coconut sugar

  • 1 tbsp. lemongrass paste

  • Half a large jalapeño pepper, ribs & seeds removed (or use sliced from a jar)

  • 1 clove garlic

  • 20g fresh coriander

  • 15g fresh mint


  • 450g boneless skinless chicken thighs

  • 50g dry weight rice per person, or use microwave rice


  1. Place all the ingredients for the sauce into a food processor and pulse until smooth.

  2. Pour half of the sauce over the chicken and set aside to marinate for 30 minutes if you have time.

  3. Preheat a grill pan to medium high heat and cook the chicken for 5 minutes on each side, until lightly browned and fully cooked (or whack in the airfryer for 10-12mins).

  4. Set aside to rest for a few minutes. Serve the grilled chicken with the cooked rice and vegetables of your choice, and drizzle with the remaining sauce. Easy!


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Hope you loved it!

Rosie ❤️


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