Fresh lemongrass can be found at Asian markets, speciality greengrocers and at many supermarkets. To add a Chinese influence to this dish, splash a drop of Chinese cooking wine when placing into the baking tray. You can also serve this dish with rice noodles if preferred.
Serves: 1
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tsp finely chopped lemongrass stem
- 1 tsp lime zest & juice
- 1 tbsp lemon juice
- 2 garlic cloves, crushed
- 1½ tsp grated ginger
- Chilli flakes
- 140g skinless chicken breast fillets
- Celtic sea salt & freshly ground black pepper, to taste
- ½ tsp melted extra-virgin coconut oil
- 5 medium asparagus spears
- ½ tsp extra-virgin olive oil
- 1 tbsp chopped coriander, to serve
- Fresh chilli (optional), sliced, to serve
Method
- Using mortar and pestle, pound lemongrass, lime zest and juice, lemon juice, garlic, ginger and chilli flakes until they form thick paste. Rub paste all over chicken, then season with salt and pepper. Cover and refrigerate for 20 mins.
- Preheat oven to 180°C.
- Put chicken on small baking tray, drizzle with coconut oil and bake for 25–30 mins, until golden brown and cooked through.
- While chicken is cooking, preheat chargrill pan or frying pan over medium heat. Add asparagus and drizzle over olive oil. Cook for 3–4 mins, turning regularly — it will start to brown in spots.
- Halve the asparagus, arrange on plate and place chicken on top. Garnish with coriander and chilli (if using) and serve.
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