Tilda
Live a life full of delicious fl avours with Tilda’s
range of ready-to-heat steamed rice. Gluten-free
and prepared in just two minutes, it provides
endless meal possibilities. From fragrant Thai and
Indian curries to spicy stir-fries, you’ll never be
stuck for ideas with Tilda. Available from Coles and
Woolworths and selected independent stores.
For more information, visit tilda.comLemon & Chilli Chicken with
Asparagus & Coconut RiceLemon & Chilli Chicken with Asparagus & Coconut Rice
Recipe / Tilda
Serves: 41 medium chicken, about 1.75kgMarinade
1 tbsp honey
1 tbsp lemon-flavoured oil
½ tsp smoked paprika
Juice & zest 1 lemon
1 tsp chilli purée
1 clove garlic, crushedRice
4 asparagus tips
1 tbsp coconut oil
Large handful fresh spinach leaves
1 pack Tilda Coconut Basmati
Rice
Squeeze lemon juice
Salt & pepper, to seasonPreheat oven to 180°C.
Place chicken, breast side down, and starting at thigh end, make a cut right
through chicken. Turn chicken over and press down firmly to open it up. Place in
ovenproof dish.
Mix together all marinade ingredients and spread over chicken.
Cook in oven for about 1hr 15mins until juices run clear. Leave to rest for 10 mins.
Meanwhile make Asparagus and Coconut Rice. Blanch asparagus tips in
boiling water for about 3 mins and cool immediately in cold water.
Heat coconut oil in large frying pan or wok. Add spinach and heat through
until wilted.
Heat Tilda Coconut Steamed Basmati Rice in microwave and stir into pan.
Add asparagus and lemon juice and season. Serve with slices of chicken.82 | EatWellRECIPES MADE WITH
tilda productsEWL026_082-083 SR Tilda-PR.indd 82EWL026_082-083 SR Tilda-PR.indd 82 7/30/2019 5:25:27 PM7/30/2019 5:25:27 PMTilda
Livea lifefullofdeliciousflavourswith Tilda’s
rangeofready-to-heatsteamedrice.Gluten-free
andpreparedinjusttwominutes,it provides
endlessmealpossibilities.Fromfragrant Thai and
Indiancurriestospicystir-fries,you’ll never be
stuckforideaswithTilda.Availablefrom Coles and
Woolworthsandselectedindependent stores.
Formoreinformation,visittilda.comLemon& ChilliChickenwith
Asparagus& CoconutRice
Lemon & Chilli Chicken with Asparagus & Coconut Rice
Recipe / Tilda
Serves: 41 medium chicken, about 1.75kgMarinade
1 tbsp honey
1 tbsp lemon-flavoured oil
½ tsp smoked paprika
Juice & zest 1 lemon
1 tsp chilli purée
1 clove garlic, crushedRice
4 asparagus tips
1 tbsp coconut oil
Large handful fresh spinach leaves
1 pack Tilda Coconut Basmati
Rice
Squeeze lemon juice
Salt & pepper, to seasonPreheat oven to 180°C.
Place chicken, breast side down, and starting at thigh end, make a cut right
through chicken. Turn chicken over and press down firmly to open it up. Place in
ovenproof dish.
Mix together all marinade ingredients and spread over chicken.
Cook in oven for about 1hr 15mins until juices run clear. Leave to rest for 10 mins.
Meanwhile make Asparagus and Coconut Rice. Blanch asparagus tips in
boiling water for about 3 mins and cool immediately in cold water.
Heat coconut oil in large frying pan or wok. Add spinach and heat through
until wilted.
Heat Tilda Coconut Steamed Basmati Rice in microwave and stir into pan.
Add asparagus and lemon juice and season. Serve with slices of chicken.82 | EatWellRECIPES MADE WITH
tilda products