Photo of Chilean chicken with rice salad by WW

Chilean chicken with rice salad

8
8
8
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Swap thighs for chicken breast and basmati for brown rice to make this dish even more filling.

Ingredients

red wine vinegar

¼ cup(s), (60ml)

garlic

1 clove(s), crushed

fresh flat-leaf parsley

½ cup(s), finely chopped

fresh coriander

¼ cup(s), finely chopped

fresh bay leaf

1 whole, finely chopped

dried oregano

2 tsp

ground paprika

2 tsp

chilli powder

½ tsp

olive oil

1 tbs

skinless chicken thigh

450 g, (buy 500g), fat trimmed

basmati rice

¾ cup(s), (150g)

celery

4 individual, thinly sliced diagonally

radish

4 individual, thinly sliced

fresh dill

1 tbs, coarsley chopped

lemon juice

1 tbs

fresh lemon rind

1 tbs, strips

baby spinach leaves

100 g

Instructions

  1. Combine vinegar, garlic, parsley, coriander, bay leaf, oregano, paprika, chilli powder and half the oil in a small bowl.
  2. Place chicken and half the vinegar mixture in a large bowl and toss to coat. Cover and place in fridge for 15 minutes.
  3. Meanwhile, cook rice following packet instructions. Transfer to a large bowl and set aside to cool.
  4. Preheat a chargrill or barbecue grill over medium-high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before serving.

Start eating better than ever!