Protein Swap | Sweet Lemongrass Chicken Breasts
with Edamame Jasmine Rice & Cucumber-Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Lemongrass, how do we love thee? Let us count the ways: perfumed, citrusy, floral, pungent... That unmistakable Southeast Asian citronella flavour soars when mixed with black and white sesame seeds and hoisin sauce as a coating for chicken breasts, roasted to golden-brown in a hot oven. Rest them on a soft bed of jasmine rice punctuated with nibbly edamame beans, alongside a go-crunch salad of cucumbers and radishes edged with rice vinegar.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 3 Cucumbers
- 30ml Rice vinegar
- 150g Edamame (or green peas)
- 15g Minced lemongrass
- 160g Jasmine rice
- 30ml Hoisin sauce
- 3g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
36 g
Saturated Fat
5 g
Sodium
1520 mg
Total Carb
94 g
Sugars
16 g
Protein
54 g
Fibre
7 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine 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. Add the edamame. Fluff and keep warm.
Prepare the chicken
Meanwhile, pat the chicken dry with paper towel; season with ¾ of the spices and S&P. In a large bowl, combine the lemongrass, sesame seeds, hoisin and a drizzle of oil. Add the chicken; toss well.
Roast the chicken
Arrange the chicken* on a lightly oiled foil-lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through. Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Make the salad
Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces. Cut the radishes into ½ inch wedges. In a medium bowl, combine the vinegar, remaining spices and 3 tbsp oil (double for 4 portions). Add the cucumbers, radishes and S&P; toss well.
Plate your dish
Divide the rice between your plates. Top with the chicken. Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
