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Fresh pre-cut ingredients

Seared Chicken Breasts & Coconut-Lemongrass Sauce

with Roasted Veggies over Sticky Rice

Cooking time

25 minutes




750 /serving

Smooth, sumptuous and ever so simple. Who knew that combining sautéed lemongrass with a splash of coconut milk could yield such enticing results? (We did—but when we sprinkled some of our Hot Nori & Lemongrass spice blend in there, we were blown away.) Drizzle this magic potion over chicken breasts seared to juicy golden. Round out the plates with carrots and cauliflower florets oven-roasted until just tender to the bite, and a bed of sticky rice that these luscious flavours can stick to.

We will send you:

  • 2 Chicken breasts
  • 200g Cauliflower florets
  • 200g Carrots
  • 157g Calrose rice
  • 165ml Coconut milk
  • 15g Minced lemongrass
  • 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)

You will need:

Medium pot
Medium pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
13 g
440 mg
Total Carb
83 g
8 g
48 g
8 g
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Cook the rice
Preheat the oven to 450°F. Place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Roast the vegetables
Halve the cauliflower florets (or quarter if very large). Halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, stirring halfway, 18 to 20 min., until lightly browned and tender. Switch the oven to broil, 2 to 3 min., if extra colour is desired. Remove from the oven and set aside in a warm spot.
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the lemongrass, 1 to 2 min., until fragrant. Add the coconut milk; season with the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until slightly thickened.
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Plate your dish
Divide the rice between your plates. Top with the vegetables and chicken. Spoon the sauce over. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.