Roasted Chicken with Lemongrass
Method
Marinade
In a saucepan, mix all the ingredients together over a medium heat. Bring to the boil and simmer for 5 minutes, or until reduced by half. Drain, discard lemongrass and allow sauce to cool.
Roasted Chicken
Mix marinade and chopped lemongrass, add chicken and marinate for 30 minutes. Place chicken in a shallow baking tray and bake in the oven at 180C for 10 minutes. Remove the chicken from the baking tray, slice and place on a plate, pour sauce over, garnish with sunflower seeds and baked shredded lemongrass, and serve.
Nutrients Per Serving
| Kilocalories | 292.06 kcal |
| Protein | 31.47 g |
| Carbohydrate | 31.57 g |
| Fat, Total | 4.91 g |
| Serves | 4 |
Ingredients
Marinade
- 140 ml vegetable stock
- 100 g lemongrass, roughly chopped and crushed
- 4 Tbsp honey
- 4 Tbsp miso paste
- 4 Tbsp soy sauce
- 1 Tsp ground white pepper
Roasted Chicken
- 150 g lemongrass, pressed and roughly chopped
- 480 g chicken breast, skin removed
- 20 g roasted sunflower seeds, to garnish
- 20 g lemongrass, finely sliced diagonally and baked at 180 c for 10 minutes, to garnish
