As I’m a busy mum during the week I want easy, comforting dinners that taste delicious. This ginger and lime roast chicken is fresh, vibrant and a great midweek meal. The warmth of ginger paired with the zing of lime creates a beautifully balanced dish that feels a little special while still being easy enough for a weeknight. Roasted until golden and juicy, then served with fluffy rice, this is one of those recipes that fills the kitchen with incredible aromas and brings everyone to the table.
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Ingredients for the Ginger and Lime Roast Chicken
- Chicken breasts x 500g
- Ground Ginger x 1 tsp
- Lime x 1 the juice and zest
- Honey x 2 tsps
- Salt and pepper to taste
Method for the Roast Chicken
- Place the chicken breasts in the large mixing bowl.
- Zest the lime over the chicken.
- Slice the lime in half and squeeze the juice over the chicken with the fork or juicer.
- Place the honey into the bowl.
- Sprinkle over the ground ginger, salt and pepper to taste.
Ingredients for the rice
- Brown rice x 300g
- Onions x 1
- Garlic x 4 – 8 cloves
- Courgette x 1
- Chicken or vegetable stock x 600 – 800mls
- Dried mixed herbs x 2 – 4 sprigs
- Salt and pepper to taste
Method for the rice
- Peel and grate the courgette.
- Next peel the garlic and slice the cloves.
- Set these ingredients to one side.
- Put the large saucepan onto a high heat on the hob.
- Add oil to the base and leave to heat up.
- Once the pan is hot add in the onions and fry until they start to soften.
- Now add in the garlic and fry until it starts to turn golden brown around the edges.
- It should only take 30 seconds to a minute or so for this to happen.
- Add in the courgette and fry for a further few minutes to heat the courgette through.
- Measure your rice and pour it into the sieve.
- Wash the rice through twice under a tap.
- Put the washed rice into the saucepan.
- Fry until it starts to turn see through.
- Again it should only take 30 seconds to a minute or so for this to happen.
- Start by measuring two centimetres on a wooden spoon.
- Flatten the rice down as much as possible until it’s all even spread across the base of the pan.
- Place the wooden soup on top of the rice.
- Now carefully pour over the stock until it’s level with the line on the spoon.
- The water should be 2 centimetres above the above the top of the rice.
- Add in the dried mixed herbs and salt and pepper to taste.
- Once it is 2 centimetres above the top of the rice put the lid and bring it to the boil.
- When it starts to boil turn the saucepan down and leave to simmer.
- Let it simmer until all the liquid has disappeared.
- Remove from the heat and put the lid back on to keep warm.
- When the chicken is cook remove from the oven and leave to sit for 5 – 10 minutes.
- Slice the chicken and serve with the rice.
- Then enjoy.
This ginger and lime roast chicken with rice is proof that simple ingredients can create big flavour. Whether you’re cooking for family, friends, or just yourself, it’s a dish that’s satisfying, nourishing, and endlessly comforting. Plus it made yummy leftovers the next day too. I’d made sure to eat the rice the next day. Also store it in the fridge overnight as it can become not great for the stomach if left out to long. I hope you enjoy making (and eating) it as much as I do and don’t forget to share your version and let me know how it turned out!
Googies Kitchen Life 