Piri piri rubbed chicken with kale rice
1 large, coarsely grated
Skinless chicken breast
450 g, (buy 500g) trimmed
Dried chilli flakes
Fresh lemon rind
2 tsp, grated
4 cup(s), (1 bunch, curly) finely chopped
Cooked basmati rice
2 cup(s), (406g)
250 g, halved
1 medium, cut into wedges to serve
- Combine oregano, paprika, chilli and rind in a small bowl. Cut each chicken breast horizontally into 2 thin fillets. Sprinkle spice mixture over chicken.
- 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.
- 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.