Chicken With Coconut Rice And Broccoli

  1. In a large bowl, mix the lime juice, ginger, garlic, chili, and 7 oz coconut milk and season with salt. Submerge the chicken in the mixture, cover, and marinate in the refrigerator for 1 hour.
  2. Meanwhile, bring the stock to a boil and cook the rice according to the package instructions.
  3. Heat oil in a non stick pan, remove the chicken from the marinade, and saute over medium heat for about 5 minutes on each side, or until cooked through. Cook the broccoli in boiling salted water for 4-5 minutes.
  4. Drain the rice, stir in the remaining 7 oz of coconut milk, and season with salt, pepper, and lime juice. Drain the broccoli and mix it in with the rice.
  5. To serve, cut the chicken into slices. Place some of the rice and broccoli mixture in a bowl and top with chicken. Garnish with chopped parsley and wedges of lime on the side.

lime, ginger, clove garlic, chilli, coconut milk, chicken breast, vegetable stock, basmati rice, oil, broccoli florets, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17835 (may not work)

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