Spicy Chicken With Carrot and Herb Salad

"From Australian BH&G Diabetic Living. HAVE NOT included cooling time for rice."
 
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photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
17
Serves:
2
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ingredients

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directions

  • Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
  • Preheat a barbecue grill to medium high.
  • Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
  • 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.
  • CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
  • Add the orange juice and season with pepper and toss to combine.
  • Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.

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Reviews

  1. this is a great dinner. I did skip some of the ingredients (coriander leaves and the yogurt) but made as directed - but used a grill pan instead of the grill.
     
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