Spicy Chicken With Carrot and Herb Salad

“From Australian BH&G Diabetic Living. HAVE NOT included cooling time for rice.”

Ingredients Nutrition


  1. Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
  2. Preheat a barbecue grill to medium high.
  3. Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
  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.
  5. CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
  6. Add the orange juice and season with pepper and toss to combine.
  7. 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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