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🍽️ Chicken Fillet with Ginger-Lime Flavor and Pak Choi Rice

491 kcal · 30 min · 4 servings

Ingredients

• 250 g rice-fit (natural rice 8 minutes)
• Iodized salt (with fluoride)
• 1 piece ginger (20 g)
• 2 organic limes
• 1 clove of garlic
• 4 chicken breast fillets (150 g each)
• pepper
• paprika powder
• 1 tbsp spelt wholemeal flour (10 g)
• 3 tbsp sesame oil
• 1 shallot
• 0.5 red chili pepper
• 4 pak choi (800 g)
• 1 handful parsley (5 g)

Instructions

1. 1. Add slightly less than half a teaspoon of salt to 500 milliliters of water and bring the mixture to a boil.
2. 2. Add the reis-fit natural rice to the boiling water and stir once.
3. 3. Simmer the rice over low heat in a covered pot for 8 to 10 minutes until the water has been absorbed.
4. 4. Fluff the finished rice briefly in the pot with a fork.
5. 5. Let the rice rest for a few minutes on the turned-off stove plate.
6. 6. Peel the ginger and chop it finely.
7. 7. Wash the limes under hot water and pat them dry.
8. 8. Halve the limes.
9. 9. Squeeze the juice from one lime.
10. 10. Grate the zest of the squeezed lime.
11. 11. Slice the other lime into rounds.
12. 12. Peel the garlic.
13. 13. Slice the garlic.
14. 14. Rinse the chicken breast fillets and pat them dry.
15. 15. Season the fillets with salt, pepper, and paprika powder.
16. 16. Coat the fillets in flour until they are completely covered.
17. 17. Heat one tablespoon of oil in a pan.
18. 18. Fry the meat along with the ginger, lime slices, and garlic over medium heat for 4 to 5 minutes on each side.
19. 19. Deglaze the cooking ingredients with one tablespoon of lime juice.
20. 20. Place the chicken fillets with ginger, lime, and garlic in a baking dish.
21. 21. Finish cooking the fillets in the preheated oven at 160 degrees Celsius (convection 140 degrees Celsius; gas: level 2 to 3) for about 10 minutes.
22. 22. Peel the shallot and chop it.
23. 23. Halve the chili pepper lengthwise.
24. 24. Remove the seeds from the chili pepper.
25. 25. Wash the chili pepper and chop it finely.
26. 26. Clean and wash the pak choi.
27. 27. Cut the pak choi into strips.
28. 28. Heat the remaining oil in the same pan.
29. 29. Fry the shallot and chili over medium heat for 3 minutes.
30. 30. Add the pak choi and cook it for 5 minutes.
31. 31. Add the rice, the remaining lime juice, and the lime zest.
32. 32. Stir everything well.
33. 33. Simmer the mixture for 3 minutes.
34. 34. Season the rice with salt and pepper.
35. 35. Wash the parsley and shake it dry.
36. 36. Chop the parsley coarsely.
37. 37. Remove the chicken breast fillets from the oven.
38. 38. Slice the fillets.
39. 39. Arrange the fillets with the rice on plates.
40. 40. Sprinkle the dish with the parsley and serve.

Nutrition per serving

• kcal: 491
• Protein: 43 g · Fett/Fat: 11 g · Carbs: 52 g