Chicken Satay Skewers With Lemon Grass And Herb Rice Recipe
By the wlr team
Some low fat Indian chicken skewers served on a light bed of rice. Utilize this recipe to stop you from picking up the phone and ordering a takeaway.
- Recipe makes: 2 skewers
- Prep time:
- Cook time: 20 mins
- Calories: 472
- 100g dry brown basmati rice
- 1 garlic clove
- 2 tbsp pure clear honey
- 2 tsp fresh lime juice
- 1 tsp curry powder
- 3 tbsp soy sauce
- 300g mini chicken breast fillets
- 2 lemon grass stalks
- 3 sprays low calorie oil spray
- 40g fresh coriander leaves
- 56g fresh chives
- 1 red roasted pepper
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Preheat oven to 220°C / Gas Mark 7 / 425°F
- Bring a pan of water to the boil and cook the rice according to the packet instructions.
- Peel and crush the garlic.
- Mix the honey, lime juice, curry powder, soy sauce and garlic together in a bowl until combined. Add the chicken pieces and toss together to coat.
- Leave for at least half an hour to marinate.
- Divide the chicken pieces into two and thread onto the lemon grass stalks.
- Heat the spray oil in a non-stick frying pan or griddle and sear the chicken skewer in the pan for 1-2 minutes. Transfer to the oven and cook for 10-12 minutes, or until the chicken is thoroughly cooked through.
- Drain the rice and return to the pan.
- Stir through the coriander, pepper slices, chives and seasoning to drizzle with oil. Stir together and heat for 1 minute.
- Spoon the rice onto plates and serve the chicken satay on top.
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