Coriander & Lime Chicken

Name: Coriander & Lime Chicken
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almonds; Beetroot Chunks; Chicken; Colleen's Handmade Thai Coriander Sauce; Dried Chilli Flakes; Free-range Chicken Pieces; Fresh Coriander; Grated Italian-style Hard Cheese; Lime Juice; Maple-flavoured Syrup; NOMU Mexican Spice Blend; Pesto Princess Red Pepper Pesto; Salad Leaves

Chicken is marinated in a sweet and zingy mixture of maple-flavoured syrup, lime juice, fresh coriander and a bunch of other flavourful elements. It is then roasted until succulent and crisp, and served alongside red pepper pesto-coated roasted beetroot. Sprinkled with a final flourish of coriander & chilli flakes.

Coriander & Lime Chicken

with red pepper pesto & almonds

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Water
Paper Towel
Seasoning (salt & pepper)

Serves 1

ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the Chicken pieces), combine the maple-flavoured syrup, the NOMU spice blend, ¾ of the coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated Chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the salad leaves, the Almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, Chicken DINNER!
Plate up the roasted coriander & lime Chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, drizzle with the Thai coriander sauce, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!

Maple-flavoured Syrup - 5ml
NOMU Mexican Spice Blend - 10ml
Fresh Coriander - 3g
Lime Juice - 15ml
Dried Chilli Flakes - 5ml
Free-range Chicken Pieces - 2
Beetroot Chunks - 200g
Pesto Princess Red Pepper Pesto - 20ml
Salad Leaves - 20g
Almonds - 10g
Colleen's Handmade Thai Coriander Sauce - 30ml
Grated Italian-style Hard Cheese - 20ml

Download the Recipe

Serves 2

ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the Chicken pieces), combine the maple-flavoured syrup, the NOMU spice blend, ¾ of the coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated Chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the salad leaves, the Almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, Chicken DINNER!
Plate up the roasted coriander & lime Chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, drizzle with the Thai coriander sauce, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!

Maple-flavoured Syrup - 10ml
NOMU Mexican Spice Blend - 20ml
Fresh Coriander - 5g
Lime Juice - 30ml
Dried Chilli Flakes - 10ml
Free-range Chicken Pieces - 4
Beetroot Chunks - 400g
Pesto Princess Red Pepper Pesto - 40ml
Salad Leaves - 40g
Almonds - 20g
Colleen's Handmade Thai Coriander Sauce - 60ml
Grated Italian-style Hard Cheese - 40ml

Download the Recipe

Serves 3

ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the Chicken pieces), combine the maple-flavoured syrup, the NOMU spice blend, ¾ of the coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated Chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the salad leaves, the Almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, Chicken DINNER!
Plate up the roasted coriander & lime Chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, drizzle with the Thai coriander sauce, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!

Maple-flavoured Syrup - 15ml
NOMU Mexican Spice Blend - 30ml
Fresh Coriander - 8g
Lime Juice - 45ml
Dried Chilli Flakes - 15ml
Free-range Chicken Pieces - 6
Beetroot Chunks - 600g
Pesto Princess Red Pepper Pesto - 60ml
Salad Leaves - 60g
Almonds - 30g
Colleen's Handmade Thai Coriander Sauce - 90ml
Grated Italian-style Hard Cheese - 60ml

Download the Recipe

Serves 4

ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the Chicken pieces), combine the maple-flavoured syrup, the NOMU spice blend, ¾ of the coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated Chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the salad leaves, the Almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, Chicken DINNER!
Plate up the roasted coriander & lime Chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, drizzle with the Thai coriander sauce, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!

Maple-flavoured Syrup - 20ml
NOMU Mexican Spice Blend - 40ml
Fresh Coriander - 10g
Lime Juice - 60ml
Dried Chilli Flakes - 20ml
Free-range Chicken Pieces - 8
Beetroot Chunks - 800g
Pesto Princess Red Pepper Pesto - 80ml
Salad Leaves - 80g
Almonds - 40g
Colleen's Handmade Thai Coriander Sauce - 120ml
Grated Italian-style Hard Cheese - 80ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Coriander & Lime Chicken?

The preparation time for Coriander & Lime Chicken with red pepper pesto & almonds is between 20 and 35 minutes.

What is the total time required to make Coriander & Lime Chicken with red pepper pesto & almonds?

The total time required to make Coriander & Lime Chicken with red pepper pesto & almonds is between 45 and 60 minutes.

How many servings does Coriander & Lime Chicken provide?

4 servings

What are the main ingredients in Coriander & Lime Chicken?

Almonds, Beetroot Chunks, Chicken, Colleen's Handmade Thai Coriander Sauce, Dried Chilli Flakes, Free-range Chicken Pieces, Fresh Coriander, Grated Italian-style Hard Cheese, Lime Juice, Maple-flavoured Syrup, NOMU Mexican Spice Blend, Pesto Princess Red Pepper Pesto, Salad Leaves

What is the nutritional information of Coriander & Lime Chicken?

Calories: 750, Carbs: 29 grams, Fat: grams, Protein: 59.2 grams, Sugar: 12.7 grams, Salt: 996 grams

How do I prepare Coriander & Lime Chicken?

ZESTY MARINADE: Preheat the oven to 200°C. In a bowl (large enough for the chicken pieces), combine the maple-flavoured syrup, the NOMU spice blend, ¾ of the coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes. ALMOST THERE…: When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the salad leaves, the almonds, a drizzle of olive oil, and seasoning. ROASTED CHICKY: Place the marinated chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces. ROASTED BEETS: Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). WINNER WINNER, CHICKEN DINNER!: Plate up the roasted coriander & lime chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, drizzle with the Thai coriander sauce, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!