Mexican chicken broccoli 'rice'
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Cleverly using broccoli ‘rice’ as the base, this Mexican inspired dish delivers flavour, vibrancy and a hint of spice.
Ingredients
Red onion
1 medium, coarsley chopped
Red capsicum
1 medium, coarsley chopped
Tomato(es)
2 medium, coarsely chopped
Jalapenos
1 individual, deseeded, finely sliced
Garlic
2 clove(s), crushed
Chilli powder
2 tsp, Mexican variety
Broccoli
600 g, cut into florets
Skinless chicken breast
500 g, thinly sliced
Fresh coriander
½ cup(s), coarsley chopped
Lime(s)
1 medium, halved
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place onion, capsicum, tomato, jalapeño and garlic on prepared tray and lightly spray with oil. Sprinkle with seasoning and toss to coat vegetables. Bake for 15 minutes or until vegetables are tender and lightly browned.
2
Meanwhile, process broccoli in a food processor until a rice consistency.
3
Lightly spray a large wok or non-stick frying pan with oil and heat over medium-high heat. Stir-fry chicken in 2 batches, for 3 minutes, or until cooked and lightly golden. Return all the chicken to wok with broccoli and roasted vegetables. Stir-fry for 2 minutes or until heated through. Season with salt and pepper, stir in coriander and squeeze over lime juice.
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