Lilydale Breast Steaks are chicken breasts seasoned with refreshing lemongrass, balanced by the warmth of ginger. Cooks in just 20 minutes.
Ingredients
1 x 300g Lilydale Breast Steaks
1/2 tblsp coconut oil
250g farro, cooked as per pack instructions
1 small bunch of baby carrots, thinly sliced into ribbons with peeler or mandolin
4 tblsp rice wine vinegar
1 tblsp caster sugar
1 tblsp salt
1 cup water
1 lime
2 cups snowpea, trimmed and sliced at an angle
1 cup coconut chips
Coriander leaves
Method
Combine the rice wine vinegar, sugar, salt and water in a bowl. Add the carrot ribbons and leave for at least 20 minutes to pickle, toss twice in that time to ensure the ribbons are evenly pickled
In a small frying pan, gently dry roast the coconut chips on medium heat until toasted and fragrant
Heat coconut oil in a frying pan and cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm
Tips & Hints
Divide the ingredients in two bowls and serve with the mint yoghurt and lime wedge on the side.
Mint yoghurt dressing
Ingredients
1 handful of mint leaves
1 lemon, zest and juice
1 cup of yoghurt
Pinch of salt
Method
To prepare the dressing, mix the mint yoghurt ingredients
Drain the carrots from the pickling liquid and drizzle some onto the cooked farro
