Grilled Chicken
with Coriander and Honey Infused Greek Yoghurt and Ginger Rice
We love our alternative remedies down at the Fresh Farm. Vivian is often spritzing the air with a camomile and lavender calmness spray and Luke is never far away from his shea butter hand cream. For this recipe, we decided to make food your family’s pharmacy. Coriander contains natural antihistamines, chilli has anti-bacterial qualities, ginger and honey are nature’s anti-inflammatories and Greek yoghurt just tastes great! A nutritional powerhouse that tickles your tastebuds? Just what the doctor ordered!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Courgette
(May contain Celery)
5
Coriander
1.5
Ginger
2
Basmati Rice
½
Coriander Seeds
1
Greek Style Yoghurt
(Contains Milk)
2
Honey
1
Lime
4
British Chicken Breasts
Nutritional information
Utensils
Instructions
Boil 600ml of water in a pan for your rice and pre-heat your oven to 190 degrees. Slice the courgette in ½ lengthways, then cut each ½ lengthways into 4 slices. Dice the courgette into roughly 2cm cubes. Coarsely chop the coriander.
Take the ginger in one hand and using the edge of a spoon scrape the skin off. Now just dice up the ginger really finely
Heat 1 tbsp of olive oil on medium heat then fry the ginger for 2 mins. Add the rice, a ½ tsp of salt and the 600ml of boiling water. Put a lid on the pan and cook on low heat for 10 mins. Leave off the heat for 10 mins and don’t peek under the lid until 20 mins are up.
Without oil, place a pan on medium heat and add in the coriander seeds. Cook them for a couple of mins and then thoroughly grind them up with a pestle and mortar. Tip: You can use the back of a spoon on your chopping board too.
LH: Kids! Mix the yoghurt and all but a pinch of the roasted coriander seeds. Mix in ½ the fresh coriander, the honey, a 2 tsp of olive oil and 2 tsp of lime juice. Add a pinch of lime zest then season with ½ tsp of salt and a few grinds of black pepper.
Coat the chicken breasts in the yoghurt mix. Cook them on the top shelf of the oven for 15 mins. After 15 mins, turn the grill to high and grill the chicken for 5 mins to brown off the top. You’ll know the chicken is cooked when it is no longer pink in the middle.
Heat 1 tbsp of oil on high in a non-stick pan. Stir-fry the courgettes for 4 mins. Season them with a pinch of salt, some pepper and the pinch of crushed chilli and coriander you kept back earlier.
To serve, simply fluff up your rice using a fork. Top it with your chicken and a side portion of stir-fried courgettes. Squeeze over a splash of lime juice.
