Recipes mid week is not the usual pattern of things on Planning With Kids! Winter sports are in full force for the PWK family and I am attempting to alter my blogging routine to find the time to get everything done. With seven sports activities from Fri – Sun, plus a long run for me, the weekend time for blogging is severely reduced.
I don’t mind this at all though as I love seeing the kids active and I am happy Mr I still plays footy and loves it. I have pulled back on some other projects, so I think from this weekend on I should be better placed to write up my week’s posts across the weekend.
The important thing about plans and schedules is to realise when they are not working, when you need to tweak them and when you need to try something completely different.
How are your weeks at the moment? Are you fitting in the things you want to?
Chicken With Mint Lime Sauce
As these ingredients feed my family of seven, you might like to reduce the amount of chicken if you have a smaller family.
Ingredients:
- 750 grams chicken breast
- 1 1/2 cup plain natural yogurt
- 1 lime
- 1/4 cup fresh mint leaves
- 4 chicken breasts
- 2 cups jasmine rice
- 2 tablespoon olive oil
- extra mint leaves to garnish
Method:
I made this sauce about an hour before and then popped it in the fridge until the rest was ready. This helps with the flavours, but you could easily just make it straight up and use it.
1. In a bowl mix the yogurt with 1 tablespoon of lime juice, the zest of the lime.
2. Roughly chopped mint leaves and add to the yogurt mixture. Leave in the fridge for an hour if you have time.
3. As the chicken cooks quite quickly, start cooking your rice by your preferred method.
4. Slice chicken breasts into even size pieces. I cut ours in half width ways first then size them from there.
5. Add olive oil to a large frying pan and cook the chicken for about 4-5 minutes per side – depending on how browned you like your chicken breast.
6. Add rice to each plate, tops with pieces of chicken and pour a couple of tablespoons of lime sauce on the top.
7. Garnish with mint and enjoy.
- 750 grams chicken breast
- 1½ cup plain natural yogurt
- 1 lime
- ¼ cup fresh mint leaves
- 4 chicken breasts
- 2 cups jasmine rice
- 2 tablespoon olive oil
- extra mint leaves to garnish
- In a bowl mix the yogurt with 1 tablespoon of lime juice, the zest of the lime.
- Roughly chop mint leaves and add to the yogurt mixture. Leave in the fridge for an hour if you have time.
- As the chicken cooks quite quickly, start cooking your rice by your preferred method.
- Slice chicken breasts into even size pieces. I cut ours in half width ways first then size them from there.
- Add olive oil to a large frying pan and cook the chicken for about 4-5 minutes per side - depending on how browned you like your chicken breast.
- Add rice to each plate, top with pieces of chicken and pour a couple of tablespoons of lime sauce on the top.
- Garnish with mint and enjoy.