Lemongrass Chicken with Grilled Asparagus Recipe

Lemongrass Chicken with Grilled Asparagus Recipe

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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Lemongrass Chicken with Grilled Asparagus Recipe

By: Lee Holmes

To add a Chinese influence to this dish, splash a drop of Chinese cooking wine when placing into the baking tray – it’s delicious!


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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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