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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Fo Chimichurri , chop all the ingredients and mix together
1/2 Onion
1/2 Pepper
1 handful Coriander
8 cloves Garlic
2 tbsp Olive oil
1 tsp Dark soy sauce
1 tbsp White vinegar
1 tsp Red chilli flakes
1/2 Lime
1 tsp Black pepper
Salt
2.
Take 4 Chicken Breasts and make cuts in them Add 3 tbsp chimmichurri into the chicken and coat the chicken well.
4 Chicken breast
3.
Marinate for an hour or overnight in the fridge.
4.
Place the chicken in your air fryer basket or tray. Air fry at 180 degrees Celsius for 25 minutes.
To make the coconut sauce:
1.
Heat up 1 tbsp oil.
1 tbsp Oil
2.
Fry minced garlic, add chopped green chillies, a handful of chopped coriander leaves, chilli flakes and black pepper. Stir fry with a splash of water for 3-4 minutes.
1 tsp Garlic
5 Green chillies
1 handful Coriander leaves
1 tsp Red chilli flakes
1 tsp Black pepper
Water
3.
Add 200ml full fat coconut milk and 400ml reduced fat coconut milk. Add salt to taste. Cook the sauce on medium heat for 15 minutes so it reduces and thickens up a bit.
200 ml Full fat coconut milk
400 ml Reduced fat coconut milk
Salt
4.
Flip the chicken after 25 minutes. Air fry for another 6-7 minutes.
5.
Once the chicken is ready, slice it. Serve with some coconut rice. Pour the sauce over and add some leftover chimmichurri.
For
4
M
I
For chimmichuri
1/2
Onion
1/2
Pepper, or red chillies
1
handful
Coriander
8
cloves
Garlic
2
tbsp
Olive oil
1
tsp
Dark soy sauce
1
tbsp
White vinegar
1
tsp
Red chilli flakes
1/2
Lime, juice of
1
tsp
Black pepper
Salt, to taste
4
Chicken breast
Chilli Coriander Coconut sauce
1
tbsp
Oil
1
tsp
Garlic, minced
5
Green chillies, chopped
1
handful
Coriander leaves, chopped
1
tsp
Red chilli flakes
1
tsp
Black pepper
Water, splash
200
ml
Full fat coconut milk
400
ml
Reduced fat coconut milk
Salt, to taste
Per Serving
Calories
410kcal
Fat
17g
Protein
50g
Only visible to you
Made it?
Coconut Rice
Cancel
Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Fo Chimichurri , chop all the ingredients and mix together
1/2 Onion
1/2 Pepper
1 handful Coriander
8 cloves Garlic
2 tbsp Olive oil
1 tsp Dark soy sauce
1 tbsp White vinegar
1 tsp Red chilli flakes
1/2 Lime
1 tsp Black pepper
Salt
2.
Take 4 Chicken Breasts and make cuts in them Add 3 tbsp chimmichurri into the chicken and coat the chicken well.
4 Chicken breast
3.
Marinate for an hour or overnight in the fridge.
4.
Place the chicken in your air fryer basket or tray. Air fry at 180 degrees Celsius for 25 minutes.
To make the coconut sauce:
1.
Heat up 1 tbsp oil.
1 tbsp Oil
2.
Fry minced garlic, add chopped green chillies, a handful of chopped coriander leaves, chilli flakes and black pepper. Stir fry with a splash of water for 3-4 minutes.
1 tsp Garlic
5 Green chillies
1 handful Coriander leaves
1 tsp Red chilli flakes
1 tsp Black pepper
Water
3.
Add 200ml full fat coconut milk and 400ml reduced fat coconut milk. Add salt to taste. Cook the sauce on medium heat for 15 minutes so it reduces and thickens up a bit.
200 ml Full fat coconut milk
400 ml Reduced fat coconut milk
Salt
4.
Flip the chicken after 25 minutes. Air fry for another 6-7 minutes.
5.
Once the chicken is ready, slice it. Serve with some coconut rice. Pour the sauce over and add some leftover chimmichurri.
For
4
M
I
For chimmichuri
1/2
Onion
1/2
Pepper, or red chillies
1
handful
Coriander
8
cloves
Garlic
2
tbsp
Olive oil
1
tsp
Dark soy sauce
1
tbsp
White vinegar
1
tsp
Red chilli flakes
1/2
Lime, juice of
1
tsp
Black pepper
Salt, to taste
4
Chicken breast
Chilli Coriander Coconut sauce
1
tbsp
Oil
1
tsp
Garlic, minced
5
Green chillies, chopped
1
handful
Coriander leaves, chopped
1
tsp
Red chilli flakes
1
tsp
Black pepper
Water, splash
200
ml
Full fat coconut milk
400
ml
Reduced fat coconut milk
Salt, to taste
Per Serving
Calories
410kcal
Fat
17g
Protein
50g
Only visible to you
Made it?
Coconut Rice
Cancel
