Steamed Chili Chicken with Coconut Carrot Mash
- 1 chicken breast
- Juice of 1 lime
- 1 red chilli, sliced and de-seeded
- 1 tsp fresh ginger, grated
- 6 carrots
- 1 tin coconut milk
- For the mash: Peel carrots, slice and boil for 10-15mins until tender. Drain and keep in the saucepan, add 1/2 tin coconut milk and mash together seasoning with 1/2 the lime juice, salt and pepper.
While the carrots are cooking, take 1 chicken breast and slice it thinly width ways.
Garnish generously with sliced chilli, grated ginger and the remaining lime juice, salt and pepper.
Steam the chicken in a basket for 15mins or until cooked (cooked when juice runs clear and middle is not pink).
Serve the chicken and its juices on coconut carrot mash.
Don't forget your steamed greens or side salad.