John Myers
Lime and Mint Chicken with Rice Salad
The perfect lime and mint chicken with rice salad recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillets
- 2 Limes fresh
- 15 g Mint fresh
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 80 g Basmati rice
- Salt
- 1 Fresh avocado
- 0,5 Cucumber
- 0,5 bunch Fresh coriander
- 1 tbsp Oil
- 50 ml Water
- Wash the fillets, pat dry, cut in half horizontally and place in a bowl. Wash the lime with hot, grate the peel finely, squeeze out the juice. Pluck the mint leaves from the stalks and finely chop. Mix the soy sauce and sesame oil with half of the lime juice, the lime zest and the mint. Pour the marinade over the meat and cover for at least 60 minutes cold let it stand.
- Cook the rice in salted water according to the instructions on the packet and allow to cool.
- Halve the avocado, remove the stone, finely dice the pulp and mix immediately with the remaining lime juice. Also finely dice the cucumber. Finely chop the coriander leaves.
- Mix the cooled rice with the avocado, cucumber, remaining mint, coriander and lime zest. Season with salt and sesame oil.
- Remove the meat from the marinade. In a coated pan in hot oil, fry on both sides for 2-3 minutes. Pour in the marinade and about 50 ml of water, bring to the boil once. Serve the salad and meat on plates Serve drizzled with the sauce, and I’ve made a mint tea with it.
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