Free Healthy Recipe - Vietnamese grilled chicken in kaffir lime leaves with broccoli and eggplant

Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

Photography by Gerry Colley

Serve this delicious dish with steamed rice, noodles or quinoa.

1 lemongrass trimmed
2 garlic peeled and diced
1 tsp turmeric
½ tbs fish sauce
640 grams chicken thigh
1 eggplant cut into 1 cm slices
1½ cup chicken stock
1 head broccoli, cut into florets

Preheat the oven to 180C

Place the lime leaves, lemongrass, garlic, shallots, schezuan pepper, turmeric, chilli flakes, fish sauce and lemon juice in a blender with just enough water to make it into a paste.

Spread the paste over the chicken and set aside for a couple of hours or longer in an oven proof dish.

Season a grill pan with olive oil for about 2 minutes on both sides. Once seared, place the chicken onto a plate.

Brush the eggplant with the remaining olive oil and place it on the grill pan.

While the eggplant is cooking, pour 1 cup of chicken stock into the pan to combine with the residue marinade and absorb into the eggplant. Repeat until all the eggplant is cooked.

Place the cooked eggplant onto the bottom of the even proof dish and arrange the chicken and broccoli over the top.

Pour in the remaining stock and place in the oven to cook through for 25 minutes.
Serve as it is or with an accompanying green salad

Makes 4 servings

Scale recipe to serves

Prep Time: 120 mins
Cooking Time: 35 mins
Ready in: 155 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1528 kj
Calories 365 kcal
Fat 19 g
Saturated Fat 5 g
Total Carbohydrate 5 g
Total Protein 40 g
Fibre 8 g

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