This is a gluten - free dish and it is a very tasty and quick one!
Preaparation is easy and even if you are not a big fan of peanut butter, I can assure you that this combination of peanut butter and lime (juice and zest) is a wining one. 😍
The final outcome is quite delicate but you can increase the amount of peanut butter and of paprika according to your own taste.
Serves: 4 - Preparation time: 15 minutes - Cooking time: 15 minutes
4 skinnless chicken breast fillets
2 limes - grated zest and juice of the first and cut the second one in wedges
4/5 spring onions - thinly sliced
200gr Jasmine rice
1 tsp mild curry powder
1/2 tsp turmeric
3 to 5 tbsp peanut butter
1 tbsp honey
1tbsp tamari sauce
1 handful of parsley finely chopped
Salt and freshly ground black pepper
Cook the rice on hot boiling salted water for 15 minutes.
In a non-stick frying pan heat some oil over a medium heat.
Sprinkle the chicken with the curry powder and the paprika and cook for 10 minutes or more until it is done.
In a small bowl combine the peanut butter, honey, tamari sauce with 2,3 tbsp water, mix well and add to the pan.
Stir well and cook another 2/3 minutes.
Remove from the heat, add the lime zest and the juice and the spring onions, Season and then stir again to combine.
Fluffed up the cooked rice with a fork and divide between 4 plates than top up with the chicken.
Sprinkle with the parsley and serve with some lime wedges on the side.