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Spicy Chicken With Carrot and Herb Salad

Here's how you make Spicy Chicken With Carrot and Herb Salad
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  • Servings: 2
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 200 grams raw boneless chicken thighs (fillets, trimmed of fat)
  • Cooking spray
  • 70 grams low-fat yogurt (1/4 cup natural Greek style)
  • 20 grams fresh baby spinach (leaves)
  • 1/2 whole lemon (cut into wedges to serve)
  • CARROT & HERB SALAD
  • 60 grams dry rice (Doongara specified 1/4 cup)
  • 2 carrots (coarsely grated)
  • 1/4 cup fresh coriander (leaves)
  • 1/4 cup fresh mint (leaves)
  • 125 grams green string beans (trimmed and sliced)
  • 1 spring onion (finely chopped)
  • 2 tablespoons orange juice (fresh)
  • Ground black pepper (fresh)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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