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🍽️ Chicken in Coconut Lime Foil Packets with Pak Choi and Rice

520 kcal · 30 min · 4 servings

Chicken in Coconut Lime Foil Packets with Pak Choi and Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
  2. 2. Rinse the chicken breast fillets under cold water.
  3. 3. Pat the meat dry with a kitchen towel.
  4. 4. Slice the meat into pieces about 1 centimeter thick.
  5. 5. Do not cut all the way through so the pieces stay connected.
  6. 6. Wash the lime thoroughly.
  7. 7. Cut the lime in half.
  8. 8. Squeeze the juice out of the lime.
  9. 9. Place the chicken in a bowl.
  10. 10. Add one tablespoon of lime juice.
  11. 11. Add half of the coconut milk.
  12. 12. Season with a pinch of salt.
  13. 13. Mix everything well so the meat marinates.
  14. 14. Wash the Pak Choi under running water.
  15. 15. Cut the Pak Choi into quarters.
  16. 16. Wash the zucchini thoroughly.
  17. 17. Cut off the ends of the zucchini.
  18. 18. Cut the zucchini lengthwise into four strips.
  19. 19. Wash the cucumber thoroughly.
  20. 20. Cut off the ends of the cucumber.
  21. 21. Cut the cucumber lengthwise into four strips.
  22. 22. Cut the zucchini strips diagonally into thin pieces.
  23. 23. Cut the cucumber strips diagonally into thin pieces.
  24. 24. Take two pieces of aluminum foil.
  25. 25. Fold each piece into a double rectangle.
  26. 26. Brush the foil with one teaspoon of oil each.
  27. 27. Take the marinated fillets out of the bowl.
  28. 28. Place the fillets in the center of the foil.
  29. 29. Season the fillets additionally with salt.
  30. 30. Close the foil but leave a small opening.
  31. 31. Distribute the remaining marinade on the packets.
  32. 32. Seal the packets tightly.
  33. 33. Place the packets in a small baking dish.
  34. 34. Cook the packets in the oven for 15 to 20 minutes.
  35. 35. Put 700 milliliters of salted water in a pot.
  36. 36. Cook the rice in the salted water.
  37. 37. Cover the pot with a lid.
  38. 38. Let the rice cook on low to medium heat.
  39. 39. Cook the rice for 12 to 15 minutes.
  40. 40. Stir the rice occasionally.
  41. 41. Heat two tablespoons of oil in a pan.
  42. 42. Fry the zucchini on high heat.
  43. 43. Fry the zucchini for 3 to 4 minutes.
  44. 44. Add the Pak Choi to the zucchini in the pan.
  45. 45. Fry the Pak Choi for another 2 minutes.
  46. 46. Put one tablespoon of lime juice in a bowl.
  47. 47. Add the remaining coconut milk to the bowl.
  48. 48. Add soy sauce to the bowl.
  49. 49. Mix the ingredients in the bowl.
  50. 50. Deglaze the vegetables with the coconut-soy mixture.
  51. 51. Let the vegetables simmer on medium heat.
  52. 52. Cover the pan with a lid.
  53. 53. Let the vegetables simmer for about 2 minutes.
  54. 54. Take the pan off the stove.
  55. 55. Mix the cucumber strips into the vegetables.
  56. 56. Season the vegetables with salt.
  57. 57. Season the vegetables with pepper.
  58. 58. Take the packets carefully out of the oven.
  59. 59. Open the packets carefully.
  60. 60. Slice the fillets open.
  61. 61. Fluff the rice with a fork.
  62. 62. Plate the chicken, vegetables, and rice.
  63. 63. Serve the dish.

Nutrition per serving