- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
For a parcel that packs a punch, marinate chicken in chilli and citrussy lemongrass.
Ingredients
- 5 French shallots, peeled, thinly sliced
- 1 stem lemongrass, pale section only, trimmed, thinly sliced
- 2 long fresh green chillies, thinly sliced
- 2 garlic cloves, peeled
- 4 macadamia nuts
- 1/2 teaspoon ground turmeric
- 1 teaspoon sea salt flakes
- 2 (about 300g each) chicken breast fillets, cut into 2cm pieces
- 400g green round beans, trimmed
- 4 thin slices of lime
- 8 sprigs small fresh basil leaves
- Steamed SunRice White Medium Grain Rice, to serve
Method
- Step 1Process shallot, lemongrass, chilli, garlic, macadamia nuts, turmeric and salt in a food processor until a paste forms. Transfer to a bowl. Add chicken. Toss to coat. Cover. Place in fridge for 30 minutes to marinate.
- Step 2Preheat oven to 220°C. Cut four 50cm lengths of non-stick baking paper. Divide beans among sheets of paper. Top with chicken mixture, lime and half the basil. Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal. Place parcels on a baking tray. Bake for 20 minutes or until chicken is cooked through.
- Step 3Divide parcels among serving plates. Open and top with remaining basil. Serve with rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
904 kj
Energy
4g
Fat Total
1g
Saturated Fat
6g
Fibre
37g
Protein
88mg
Cholesterol
653.06mg
Sodium
2g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tips: To speed things up on a weeknight, prepare the paste a day in advance and marinate the chicken overnight.
Try this with firm white fish fillets, too. Simply bake for 12-15 minutes or until the fish flakes easily when tested with a fork.
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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