Ginger Lime Chicken Fillets with Pak Choi Rice

Ingredients

• 250 g rice‑fit (natural 8‑minute rice)
• iodized salt (with fluoride)
• 1 piece ginger (20 g)
• 2 Organic Limes
• 1 Garlic clove
• 4 chicken breast fillets (150 g each)
• black pepper
• paprika powder
• 1 tbsp spelt whole‑grain flour (10 g)
• 3 tbsp Sesame oil
• 1 Shallot
• 0.5 Red chili pepper
• 4 pak choi (800 g)
• a handful parsley (5 g)

Instructions

1. 1.

   Bring 500 ml water to a boil with about ½ tsp salt. Add the rice‑fit natural rice and stir once. Simmer on low heat in a covered pot for 8–10 minutes until the rice has absorbed the water. Then fluff the rice in the pot and let it rest on the turned‑off stove for a few more minutes.

2. 2.

   Meanwhile, peel and chop the ginger. Wash the limes hot, pat dry, and cut them in half. Squeeze juice from one lime and zest its skin; halve the other lime and slice into rounds. Peel the garlic and slice thinly. Rinse the chicken fillets, pat dry, season with salt, pepper, and paprika, then coat with flour.

3. 3.

   Heat 1 tbsp oil in a pan. Cook the chicken with ginger, lime slices, and garlic over medium heat for 4–5 minutes per side. Deglaze with 1 tbsp lime juice. Transfer the chicken to a baking dish and bake at 160 °C (convection 140 °C; gas: level 2–3) for about 10 minutes until cooked through.

4. 4.

   Meanwhile, peel and chop the shallot. Halve the chili lengthwise, remove seeds, wash, and finely dice. Clean and slice the pak choi into strips. Heat the remaining oil in the same pan. Sauté the shallot and chili over medium heat for 3 minutes. Add the pak choi and cook for another 5 minutes. Stir in the rice, remaining lime juice, and zest; simmer for 3 minutes. Season with salt and pepper.

5. 5.

   Wash and roughly chop the parsley. Remove the chicken from the oven, slice it, arrange on plates over the rice, and sprinkle with parsley before serving.