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Lime and coriander chicken with spinach

Name: Lime and coriander chicken with spinach
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 2 fresh coriander roots; 2 garlic cloves; 1 tablespoon olive oil; 1/2 cup (125ml) lime juice; 4 x 180g skinless chicken breast fillets; 3 bunches English spinach, trimmed; 1/3 cup slivered almonds, toasted; 1/3 cup sultanas; 1/2 teaspoon cinnamon

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35m

15m

Lime & coriander chicken with spinach (low-fat)

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Garlicky chicken and wilted spinach, with crunch from the almonds and the sweetness of sultanas.

2 fresh coriander roots
2 garlic cloves
1 tablespoon olive oil
1/2 cup (125ml) lime juice
4 x 180g skinless chicken breast fillets
3 bunches English spinach, trimmed
1/3 cup slivered almonds, toasted
1/3 cup sultanas
1/2 teaspoon cinnamon

Method

1.

Use a mortar and pestle to pound coriander and garlic with a little sea salt. Add oil and 1/3 cup (80ml) lime juice and stir to combine. Place chicken in a bowl, pour marinade over, cover and refrigerate for 15-20 minutes.
2.

Preheat and lightly oil a chargrill or barbecue to medium-high. Cook chicken for about 5 minutes each side, or until cooked through.
3.

Meanwhile, cook spinach in a steamer for 1 minute until just wilted. Transfer to a bowl and toss with almonds, sultanas, cinnamon and remaining lime juice.
4.

Season with salt and pepper. Serve chicken on a bed of spinach.