Piri piri chicken with kale rice
6
Points®
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.
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