Cashew and Turmeric Grilled Chicken with Coconut Rice and Cucumber Salad

Steps

1. oven to 220°C. Line an oven tray with foil.
2. Combine all coconut rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off the heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
3. While rice is cooking, prepare the chicken. Pat chicken dry with paper towels and slice thinly into 1cm-thick strips, on an angle.
4. Add to a small bowl with coconut cream, sweet chilli, turmeric, salt and lemon zest. Mix well to combine.
5. Transfer chicken to prepared tray. Spread out evenly into a single layer. Roughly chop cashews and sprinkle over chicken. Bake for 8-10 minutes, or until chicken is cooked through and nuts are golden brown.
6. While the chicken cooks, prepare the salad. Dice cucumber 0.5cm and cut cherry tomatoes in half. Add both to a medium bowl, along with all remaining cucumber salad ingredients. Season with salt and pepper and mix to combine.
7. spoon ¾ cup of coconut rice per person onto each plate. Top with cashew and turmeric grilled chicken, along with any sauce from the tray. Spoon over cucumber salad.