Combine the ginger, coriander, lime zest
and 2 tablespoons of the lime juice.
Spread 2 teaspoons of the herb mixture
over each fillet and season well.
Marinate for 1 hour. Combine the remaining
herb mixture with the remaining lime juice in a screw top jar. Set aside
Bring a large saucepan of water to the
boil. Add the rice and cook for 12 minutes. Drain well.
Meanwhile, heat a chargrill pan or
barbecue hot plate to medium and lightly brush with oil. Brush the
zucchini and mushrooms with the remaining oil. Place the chicken on the
chargrill and cook on each side for 4-5 minutes, or until cooked
Add the vegetables during the last 5
minutes of cooking, and turn frequently until browned on the outside and
just softened. Cover with foil until ready to serve.
Divide the rice among four serving bowls.
Cut the chicken fillets into long thick strips, then arrange on top of
the rice. Shake the dressing well and drizzle over the chicken and serve
with the chargrilled vegetables.
Allow 5 minutes for the chargrill pan to
heat evenly to medium heat. Do not cook on a smoking hot grill or the
chicken will singe, overcooking the outside.