Piri piri rubbed chicken with kale rice
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Add this much loved leafy green to the dish through the rice salad. Packed with nutrients, kale adds a lightness to the rice and colour to compliment the vibrant piri piri chicken.
Ingredients
Zucchini
1 large, coarsely grated
Ground paprika
1 tsp
Dried oregano
1 tsp
Skinless chicken breast
450 g, (buy 500g) trimmed
Dried chilli flakes
½ tsp
Fresh lemon rind
2 tsp, grated
Kale
4 cup(s), (1 bunch, curly) finely chopped
Cooked basmati rice
2 cup(s), (340g)
Cherry tomatoes
250 g, halved
Olive oil
1 tbs
Lemon juice
1 tbs
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Combine oregano, paprika, chilli and rind in a small bowl. Cut each chicken breast horizontally into 2 thin fillets. Sprinkle spice mixture over chicken.
2
Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken for 2–3 minutes each side or until golden and cooked through.
3
Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook kale and zucchini, stirring, for 2 minutes or until just tender. Add rice and cook, stirring, for 2 minutes or until heated through. Remove from heat. Stir in tomatoes and juice and season with salt and pepper. Serve chicken with kale rice and lemon wedges.
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