Recipes.

Lemongrass Chicken with Grilled Asparagus

By Lee Holmes


Lemongrass Chicken
  • 1 servings
  • Prep - 30 mins
    Cooking - 35 mins
  • Total - 1 hour 5 mins
Lemongrass Chicken

This Lemongrass Chicken with Grilled Asparagus from Lee Holme's cookbook Fast Your Way to Wellness is a brilliant example of how to make a flavoursome meal for one. If you're feeling extra prepared, mix all the chicken marinade ingredients together in the morning to make dinner even easier to prepare.  

Servings: 1
Preparation: 30 mins
Cooking: 35 mins

Ingredients

  • 1 teaspoon finely chopped lemongrass stem.
  • 1 teaspoon finely grated lime zest.
  • 1 teaspoon lime juice.
  • 1 tablespoon lemon juice.
  • 2 garlic cloves, crushed.
  • 1 1/2 teaspoon grated ginger.
  • chilli flakes.
  • 140 g skinless chicken breast fillets.
  • celtic sea salt, to taste.
  • freshly ground black pepper, to taste.
  • 1/2 teaspoon extra virgin coconut oil, melted.
  • 5 asparagus spears.
  • 1/2 teaspoon extra virgin olive oil.
  • 1 tablespoon chopped coriander (cilantro) or micro coriander, to serve.
  • sliced fresh chilli (optional), to serve.

Directions

1. Using a mortar and pestle, pound the lemongrass, lime zest and juice, lemon juice, garlic, ginger and chilli flakes until they form a thick paste. Rub the paste all over the chicken, then season with salt and pepper. Cover and refrigerate for 20 minutes.

2. Preheat the oven to 180ºC/350ºF/Gas Mark 4.

3. Put the chicken on a small baking tray, drizzle with the coconut oil and bake for 25–30 minutes, until golden brown and cooked through.

4. While the chicken is cooking, preheat a chargrill pan or frying over medium heat. Add the asparagus and drizzle over the olive oil. Cook for 3–4 minutes, turning regularly – it will start to brown in spots.

5. Halve the asparagus, arrange it on a plate and place the chicken on top, serve with coriander and chilli (if using) scattered over.


Note

Recipes and images from Fast Your Way To Wellness by Lee Holmes (Murdoch Books, RRP $29.99).

https://iquitsugar.com/wp-content/uploads/2017/02/FYWTW_CVR.jpg

This Lemongrass Chicken with Grilled Asparagus from Lee Holme's cookbook Fast Your Way to Wellness is a brilliant example of how to make a flavoursome meal for one. If you're feeling extra prepared, mix all the chicken marinade ingredients together in the morning to make dinner even easier to prepare.

Ingredients

  • 1 teaspoon finely chopped lemongrass stem.
  • 1 teaspoon finely grated lime zest.
  • 1 teaspoon lime juice.
  • 1 tablespoon lemon juice.
  • 2 garlic cloves, crushed.
  • 1 1/2 teaspoon grated ginger.
  • chilli flakes.
  • 140 g skinless chicken breast fillets.
  • celtic sea salt, to taste.
  • freshly ground black pepper, to taste.
  • 1/2 teaspoon extra virgin coconut oil, melted.
  • 5 asparagus spears.
  • 1/2 teaspoon extra virgin olive oil.
  • 1 tablespoon chopped coriander (cilantro) or micro coriander, to serve.
  • sliced fresh chilli (optional), to serve.

Directions

1. Using a mortar and pestle, pound the lemongrass, lime zest and juice, lemon juice, garlic, ginger and chilli flakes until they form a thick paste. Rub the paste all over the chicken, then season with salt and pepper. Cover and refrigerate for 20 minutes.

2. Preheat the oven to 180ºC/350ºF/Gas Mark 4.

3. Put the chicken on a small baking tray, drizzle with the coconut oil and bake for 25–30 minutes, until golden brown and cooked through.

4. While the chicken is cooking, preheat a chargrill pan or frying over medium heat. Add the asparagus and drizzle over the olive oil. Cook for 3–4 minutes, turning regularly – it will start to brown in spots.

5. Halve the asparagus, arrange it on a plate and place the chicken on top, serve with coriander and chilli (if using) scattered over.

Note

Recipes and images from Fast Your Way To Wellness by Lee Holmes (Murdoch Books, RRP $29.99).

https://iquitsugar.com/wp-content/uploads/2017/02/FYWTW_CVR.jpg

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