Lime and chilli chicken with wilted greens

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Serves: 4
Time to make: 25 mins
Total cost: $21.04 / $5.26 per serve
(at time of publication)

Dairy free Low fat Low kilojoule Low sodium High protein

Ingredients
Nutrition info.

Full ingredients list:

2 tablespoons lime juice, plus lime wedges to serve
2 tablespoon mirin
1 tablespoon reduced-salt soy sauce
1–2 teaspoons crushed chilli
500g chicken tenderloins, fat trimmed
2 bunches bok choy, trimmed
200g snow peas, trimmed
3 cups steamed basmati rice, to serve

Nutritional information (per serve)

Kilojoules:

1,595kJ

Calories:

381cal

Protein:

33.9g

Total fat:

Saturated fat:

2.5g

Carbohydrates:

39.5g

Sugars:

5.8g

Dietary fibre:

3.5g

Sodium:

358mg

Calcium:

117mg

Iron:

3.3mg

Variations

Step 1Combine lime juice, mirin, soy and chilli in a small bowl. Place chicken into a shallow, non-metallic container and pour over half the marinade (reserve remaining marinade). Stir to coat. Set aside for 10 minutes.

Step 2 Place a large non-stick frying pan or chargrill pan over high heat and spray with oil. Drain chicken of excess marinade, then cook for 3 minutes each side, or until cooked through.

Step 3 Meanwhile, steam bok choy and snow peas until tender-crisp. To serve, divide rice between serving bowls. Top with some greens, chicken and drizzle with a little reserved marinade. Serve with lime wedges.