Lime & Coconut Chicken Rice

Bee's Baking - Lime & Coconut Chicken RiceAdapted from Donna Hay (The Instant Cook)


400g (raw weight, ~2 cups) jasmine rice
2 chicken breasts (~550g raw weight) OR 3 cups cooked shredded chicken
1 baby cos (romaine) lettuce, trimmed & leaves separated


¾ cup (6 fl oz) coconut cream (fat-reduced was used here)
¾ cup (6 fl oz) lime juice
¼ cup (2 fl oz) fish sauce
½ cup chopped mint
1 large red chilli, seeded & chopped


1. Cook rice according to package directions and set aside
2. To poach chicken (if not already cooked): Place chicken breasts in ~2 cups of water. Bring to the boil and reduce heat to a simmer for 10 minutes. Turn off heat, cover and allow chicken to sit in the water for a further 20 minutes. Remove and shred with a fork when cool enough to do so and set aside (or you can just cook and shred according to your own personal preference)
3. Combine dressing ingredients – coconut cream, lime juice, fish sauce, mint, and chilli – in a bowl
4. Toss rice with the chicken and dressing until mixed together
5. Place in a bowl lined with lettuce leaves and serve

Nutritional Information

– Recipe yields 4 servings
– Each serving contains ~618 calories, 88g carbs, 40g protein, and 10g fat

Bee's Baking - Lime & Coconut Chicken Rice


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