Coconut chicken ten­ders with spinach & rice

Healthy Food Guide (Australia) - - CONTENTS -

Serves 4 Cost per serve $5.75 gluten free dairy free diabetes friendly 2 ta­ble­spoons gluten-free

pistachio dukkah 2 ta­ble­spoons

des­ic­cated coconut 500g chicken

ten­der­loins 4 shal­lots, chopped,

plus ex­tra, to serve 2 gar­lic cloves, crushed Zest and juice of 1 large lime,

plus ex­tra wedges, to serve 1 ta­ble­spoon grated fresh gin­ger 2 x 250g pouches mi­crowav­able red & brown rice with quinoa & lin­seed 1 cup frozen green

peas, thawed 1 x 400g can no-added-salt

chick­peas, rinsed, drained 100g baby spinach Co­rian­der leaves,

to serve, op­tional 1 Pre­heat the oven to 200 º C. Line a large bak­ing tray with bak­ing pa­per. Place the dukkah and coconut in large zip-lock bag. Add chicken and sea­son well. Seal the bag and shake to coat chicken evenly. Place chicken in a sin­gle layer on pre­pared tray. Spray with olive oil. Bake for 15–20 min­utes, or un­til golden brown and cooked through. 2 Mean­while, heat 1 ta­ble­spoon of olive oil in a large non-stick fry­ing pan over medium heat. Add shal­lots, gar­lic, lime zest and gin­ger. Cook, stir­ring, for 30–60 sec­onds, or un­til aro­matic. Add rice and stir to coat grains. Add ¹⁄³ cup wa­ter and squeeze over the lime juice; sim­mer the mix­ture for 3–5 min­utes to soften the rice grains. 3 Stir through the peas and the chick­peas. Add spinach and stir to wilt. Sea­son well. Serve rice mix­ture with chicken. Serve with ex­tra lime wedges, shal­lots and co­rian­der, if you pre­fer.

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