Healthy_Food_Guide_UK_-_January_2020

Coconut chicken with

spinach and rice

prep 15 min cook 20 min

serves 4

gluten free dairy free

2tbsp desiccated coconut

1tbsp sesame seeds

2tsp ground coriander

½tsp ground cinnamon

500g mini chicken breast fillets

Spray olive oil

2tsp olive oil

4 spring onions, chopped, plus extra

to serve

2 garlic cloves, crushed

Zest and juice 1 large lime, plus extra

wedges to serve

1tbsp grated fresh ginger

2 x 250g pouches ready to heat rice

with quinoa

250g frozen green peas, thawed

400g can no added salt chickpeas,

rinsed and drained

100g baby spinach

2tbsp fresh coriander sprigs, to serve

1 Heat the oven to 200°C/fan

180°C/gas 6. Line a large baking

tray with baking paper. Put the

coconut, sesame seeds and

spices in a large bowl. Add the

chicken and season well with

freshly ground black pepper,

then mix well to coat the chicken

evenly. Arrange the chicken in a

single layer on the prepared tray,

then spray with olive oil. Bake for

15–20 min until golden brown

and cooked through.

2 Meanwhile, put the 2tsp olive

oil in a large non-stick frying pan

set over a medium heat. Add the

onions, garlic, lime zest and

ginger. Cook, stirring, for 30–60

sec until aromatic. Add the rice

(^) and stir to coat the grains, then
These midweek meals are
balanced and filling, so our
sensible portions won’t leave
you feeling short-changed
Coconut
chicken
with spinach
and rice
MIDWEEK RECIPES
42 HEALTHY FOOD GUIDE JANUARY 2020