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Photo of Piri piri chicken with kale rice by WW

Piri piri chicken with kale rice

6
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
The spiciness of this vibrant chicken dish is balanced with a colourful, fresh-tasting vegetables and rice mix

Ingredients

Oregano, Dried

1 teaspoon(s), level

Paprika

1 teaspoon(s), level

Chilli flakes

½ teaspoon(s), level

Lemon

½ zest(s) of 1

Lemon Juice, Fresh

20 ml

Lemon

½ medium, cut into slices

Chicken breast, skinless, raw

500 g

Calorie controlled cooking spray

4 spray(s)

White rice, microwaveable

2 pouch(es)

Kale, raw

100 g, curly-leaf, chopped

Courgette

1 medium, large, coarsely grated

Cherry Tomatoes

250 g, halved

Instructions

  1. Combine the oregano, paprika, chilli flakes and lemon zest in a bowl. Cut each chicken fillet horizontally into two thin fillets. Sprinkle over the spice mix.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the chicken for 2-3 minutes, each side, until cooked through. Cover to keep warm and set aside.
  3. 3 Meanwhile, microwave the rice to pack instructions. Mist a second nonstick frying pan with cooking spray; cook the kale and courgette over a medium heat, stirring, for 2 minutes. Add the cooked rice and cook, stirring, for 2 minutes. Remove from the heat.
  4. Stir in the tomatoes and lemon juice; season. Serve the chicken with the kale, rice and lemon wedges.

Notes

This is a great way to use up extra cooked rice.

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