Protein Swap | Coconut-Tamarind Roasted Chicken Breasts
with Green Beans, Fragrant Jasmine Rice & Mango Chutney
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
Here’s a recipe that really sheds! The nutty, chewy, sweet and sultry sensations of shredded coconut makes for a chicken dish to remember—unleash a flurry over a layer of tangy tamarind paste. Glide along by tucking green beans around the chicken breasts as they roast. Long-grain jasmine rice is even more aromatic when it’s simmered with ginger and garlic. Sweeten the whole meal deal with a dollop of mango chutney for good measure.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 400g Green beans
- 15ml Ginger paste
- 30g Mango chutney
- 25g Shredded coconut
- 160g Jasmine rice
- 15ml Tamarind paste
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
24 g
Saturated Fat
9 g
Sodium
810 mg
Total Carb
101 g
Sugars
18 g
Protein
50 g
Fibre
10 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Start the chicken
Meanwhile, pat the chicken dry with paper towel. Arrange on a lined sheet pan and drizzle with oil; season with ½ the spices and S&P. Roast, 15 to 17 min., until partially cooked.
Mise en place
Meanwhile, remove the stem ends of the green beans. In a large bowl, combine the green beans, a drizzle of oil, the remaining ginger, garlic and spices, and S&P.
Finish the chicken & roast the green beans
When the chicken is partially cooked, remove from the oven, flip and brush with the tamarind. Sprinkle with the coconut. Add the green beans and roast, 5 to 8 min., until the chicken* is cooked through and the green beans are tender.
Plate your dish
Divide the rice, green beans and chicken between your plates. Serve the mango chutney on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
