Mexican chicken broccoli 'rice'
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Red onion
1 medium, coarsely chopped
Red pepper
1 medium, coarsely chopped
Tomato
2 large, coarsely chopped
Green jalapeños
20 g, drained, thinly sliced
Garlic
2 clove(s), crushed
Chilli Powder
2 teaspoon(s), level
Broccoli, raw
1 whole, cut into florets
Chicken breast, skinless, raw
500 g, thinly sliced
Coriander, fresh
2 tablespoon(s), coarsely chopped
Lime
1 medium
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the onion, pepper, 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 a 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 the broccoli and roasted vegetables. Stir-fry for 2 minutes or until heated through. Season with salt and pepper, stir in coriander and squeeze over the lime juice.
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