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🍽️ Chicken Bowl with Coconut Lime Sauce

607 kcal · 30 min · 4 servings

Ingredients

• jasmine rice 300 g
• salt pinch
• chicken breast fillets 600 g
• organic limes 1 pc.
• coconut milk 400 ml
• snap peas 200 g
• avocado 2 pc.
• spring onions 2 pc.
• cornstarch 1 tbsp
• pepper, black ground pinch
• chili, ground 0.5 tsp

Instructions

1. 1. Place the rice in a pot and cover it with about 700 milliliters of salted water.
2. 2. Bring the water to a boil.
3. 3. Reduce the heat to medium.
4. 4. Let the rice cook covered for about 12 minutes.
5. 5. Rinse the chicken meat under cold water.
6. 6. Pat the meat dry with kitchen paper.
7. 7. Cut the lime in half.
8. 8. Squeeze the juice out of the lime.
9. 9. Put the coconut milk into a pan.
10. 10. Add 2 tablespoons of lime juice to the coconut milk.
11. 11. Season the mixture with a little salt.
12. 12. Warm the coconut milk over medium heat.
13. 13. Reduce the heat to low to medium.
14. 14. Add the chicken meat to the pan.
15. 15. Let the chicken cook covered for about 20 minutes.
16. 16. Turn the meat 1 to 2 times during the cooking process.
17. 17. Avoid the coconut milk boiling vigorously.
18. 18. Wash the snow peas thoroughly.
19. 19. Add the snow peas to the chicken after about 15 minutes of cooking time.
20. 20. Let the snow peas cook along with the chicken.
21. 21. Cut the avocados in half.
22. 22. Remove the pit of the avocado.
23. 23. Cut a diamond pattern into the flesh.
24. 24. Carefully loosen the flesh from the skin with a spoon.
25. 25. Wash the spring onions.
26. 26. Dry the spring onions.
27. 27. Cut off the root ends of the spring onions.
28. 28. Slice the spring onions diagonally into thin rings.
29. 29. Drain the chicken and snow peas into a colander.
30. 30. Catch the coconut milk in a container.
31. 31. Put 200 milliliters of the coconut milk back into the pan.
32. 32. Bring the coconut milk in the pan to a boil.
33. 33. Mix the cornstarch with 2 tablespoons of water in a bowl.
34. 34. Stir the starch-water mixture into the sauce.
35. 35. Season the sauce with salt, pepper, and chili.
36. 36. Let the sauce reduce slightly until it becomes thick.
37. 37. Distribute the rice onto the plates.
38. 38. Place the coconut chicken on the rice.
39. 39. Garnish the bowl with avocado, spring onions, and snow peas.
40. 40. Serve the bowl with the coconut dressing.

Nutrition per serving

• kcal: 607
• Protein: 38 g · Fett/Fat: 35 g · Carbs: 42 g