Spicy Chicken With Carrot and Herb Salad
Recipe: #15881
November 13, 2014
"From Australian BH&G Diabetic Living. HAVE NOT included cooling time for rice."
Original is 2 servings
Ingredients
- CARROT & HERB SALAD
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Nutritional
- Serving Size: 1 (409 g)
- Calories 447.7
- Total Fat - 18.2 g
- Saturated Fat - 5 g
- Cholesterol - 99.3 mg
- Sodium - 241.7 mg
- Total Carbohydrate - 52.6 g
- Dietary Fiber - 8.8 g
- Sugars - 11.8 g
- Protein - 21.3 g
- Calcium - 141.9 mg
- Iron - 3.1 mg
- Vitamin C - 56.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
Step 2
Preheat a barbecue grill to medium high.
Step 3
Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
Step 4
Spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
Step 5
CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
Step 6
Add the orange juice and season with pepper and toss to combine.
Step 7
Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.
Tips
No special items needed.
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