Jewelled wild rice & chicken bowl
2 medium, deseeded and cut into thin strips
Calorie controlled cooking spray
2 teaspoons, 1/2 tbsp, plus an extra 1/2 tsp to serve
Ben's Original Microwavable Long Grain & Wild Rice
1 medium, grated
100 g, seeds
20 g, leaves picked and chopped
1 zest(s) of 1
Lemon Juice, Fresh
0% fat natural Greek yogurt
Chicken breast, skinless, grilled
320 g, cut into thin slices
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the peppers on a large baking tray, mist with cooking spray, toss with ½ tbsp smoked paprika and season well. Roast for 15 minutes, or until tender.
- Microwave the rice to pack instructions then set aside for 5 minutes to cool. In a large bowl, combine the cooled rice, carrot, pomegranate seeds, mint, lemon zest and juice, then season to taste. Gently stir in the peppers until combined.
- Put the yogurt in a bowl and sprinkle over the extra smoked paprika. Divide the rice mixture between bowls then top with the sliced chicken and serve with the yogurt on the side.