Middle Eastern chicken with rice
Chicken breast, skinless, raw
600 g, cubed
Brown basmati rice, dry
2 teaspoons, level
1 large, thinly sliced
2 clove(s), crushed
1½ inch slice(s), grated
0% fat natural Greek yogurt
Lime Juice, Fresh
- Combine all the marinade ingredients in a shallow dish. Add the chicken pieces, stir to coat, cover and put in the fridge to marinate for at least 4 hours, or overnight if possible.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 2 baking sheets with baking paper, spoon the chicken and marinade onto them and cook in the oven for 18-20 minutes, or until the chicken pieces are cooked through and browned at the edges.
- Meanwhile, cook the rice to pack instructions, stirring the cumin through while it cooks. Drain and season to taste.
- Spoon the rice onto a serving dish, top with the chicken, and sprinkle over the coriander to serve.