Coconut Lime Chicken Parcels
Chicken is cooked in a fragrant coconut lime sauce along with vegetables. This flavor bomb is served with zesty mint rice and a fresh salad.
Servings
Produce
Zucchini (Organic)
8 4 oz
Bell peppers (Organic)
6 3 oz
Carrot (Organic)
6 3 oz
Green onion
2 1 oz
Lime
2 1 Whole
Mint (Organic)
1 0.5 oz
Protein & more
Basmati rice
1 0.5 cup
Coconut Milk
6 3 floz
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Parcel Marinade
Lemon juice
2 1 tablespoon
Fish sauce
2 1 teaspoon
Tamari
1 0.5 tablespoon
Lemongrass Powder
1 0.5 teaspoon
Brown sugar, dark
1 0.5 tablespoon
Granulated Garlic
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Slice zucchini into half lengthwise. Cut into ¼" half-moons. b. Slice bell peppers into ¼" thick strips. c. Chop carrots into ¼" thick batons. d. Thinly slice green onion. e. Divide lime. Juice half, slice the rest into thin wedges. f. Rough chop mint leaves.
Instructions
1
Prep:
a. Preheat oven to 425º.
b. Portion chicken thighs. Add to a bowl. Pour parcel marinade over the chicken and let it marinate for about 30 minutes.
c. Pull off 4 pieces of foil or parchment paper (2 for 2-person portion), each approximately 10-12" long.
2
Prepare mint rice:
a. In large saucepan over medium-high heat, add 1½ cups water (¾ cup for 2 person portion) and ½ tsp salt. Cover and bring to a boil.
b. Add basmati rice; stir immediately to avoid sticking. Reduce heat to medium; cover and cook until tender, about 20 minutes. Allow to cool for 5 minutes.
c. Fluff rice with fork and transfer to a bowl. Add half the lime (juice) and mint (rough chop leaves). Toss to combine.
3
Meanwhile cook chicken parcels:
a. On each parchment or foil sheet, add 1 serving each of zucchini (slice in half lengthwise, cut ¼" half moons), bell pepper (slice into ¼" strips) and carrots (chop into ¼" thick batons).
b. Remove chicken from the marinade and add one portion to each parcel.
c. Add the coconut milk to the remaining marinade and mix well. Drizzle this mixture over each parcel.
d. Loosely fold each package with a long top seam. Note: If using parchment paper and the packet doesn’t stay closed, use a metal paperclip to secure the seam.
e. Cook in oven for 12-15 minutes or until chicken is cooked through.
4
Serve:
a. Divide mint rice amongst plates. Serve coconut lime chicken parcels alongside. Garnish with remaining lime (wedges) and green onion (thinly slice). Enjoy!
Chef's notes
If chicken is not your choice, you can also use salmon in this meal.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA