with Thai Flavors
|Saturated Fat Acids||1.1 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Halve lemongrass crosswise and flatten with the side of a knife blade.
Coarsely chop the lime leaves. Peel the ginger and garlic and cut into fine strips.
Peel and thinly slice carrots.
Halve leek lengthwise, rinse well and drain. Cut the white and light-green parts into 2 cm (approximately 3/4-inch) pieces.
Cut 2 pieces of aluminum foil to 30 x 30 cm (approximately 12 x 12 inches) and spread each with 1 teaspoon oil.
Rinse the chicken, pat dry and place on foil pieces, then season with salt and pepper.
Scatter the prepared ingredients over the chicken and season lightly with salt and pepper.
Fold foil over contents to enclose, leaving a small opening for the liquid.
Squeeze juice from lime. Stir 2 teaspoons juice into the coconut water and pour into the foil packet.
Seal packet completely, place on a rimmed baking sheet and bake in preheated oven at 200°C (fan oven: 180°C, gas: mark 3)(approximately 350°F) until chicken is cooked through, about 30 minutes. Rinse cilantro, shake dry and pluck leaves. Remove packets from oven, carefully cut open and serve immediately, sprinkled with cilantro.