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Smoky Peruvian-Style Green Chicken Rice Skillet with Lime
Tender chicken thighs simmered with coriander-lime green rice, peas, sweetcorn, and a cooling yogurt sauce for a bright one-pan dinner.
40 min610 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
610 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 610 kcal |
| Protein | 40g |
| Carbohydrate | 68.6g |
| of which sugars | 12.3g |
| Fat | 21.7g |
| of which saturates | 6.1g |
| Fibre | 6g |
| Salt | 1g |
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Make the green base
Roughly chop the coriander leaves and stalks. Blend three quarters of the coriander with 300 ml water, the juice of one lime, two garlic cloves, and as much deseeded mild green chilli as your household likes. Finely chop the onion and dice the green pepper.
Timer: 10 min