Peri-peri chicken with Span­ish-style rice

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $5.75 Time to make 25 min

dairy free di­a­betes friendly 4 x 125g chicken breast fil­lets ½ cup peri-peri mari­nade 3 large zuc­chini, thinly

sliced length­ways 1 red onion, finely chopped 2 large cap­sicums (1 red,

1 yel­low), finely chopped 1 x 450g pouch mi­crowav­able

brown rice 2 tea­spoons pa­prika ½ cup chopped co­rian­der leaves 1 Cut each chicken breast in half hor­i­zon­tally to form 2 small fil­lets. Then place chicken in a large bowl with mari­nade. Turn to coat. Set aside. 2 Pre­heat a bar­be­cue hot­plate or spray a grill pan with olive oil; set over high heat. Cook zuc­chini for 1–2 min­utes, or un­til charred and ten­der. Trans­fer to serv­ing plates. 3 Re­heat bar­be­cue or same grill pan over medium-high heat. Cook chicken for 3–4 min­utes on each side, or un­til browned and cooked through. 4 Mean­while, heat 1 ta­ble­spoon of olive oil in a medium non-stick fry­ing pan over medium-high heat. Cook onion and cap­sicums, stir­ring, for 5 min­utes, or un­til golden and ten­der. Add brown rice and pa­prika; cook, stir­ring, for 2–3 min­utes, or un­til heated through. Stir in co­rian­der. Serve chicken with rice and zuc­chini. Note Mar­i­nated chicken is suit­able to freeze.

Peri-peri chicken with Span­ish-style rice

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