Spiced Yoghurt Chicken w Rice & Green Salad
Ingredients
- 700 g chicken breast cut lengthways
- 1/2 cup natural yoghurt
- 2 garlic minced
- 2 tbsp paprika
- 1 tbsp onion
- 1 tbsp oregano dried
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp coriander fresh, chopped (optional)
- 2 cup rice cooked, according to instructions
GREEN SALAD
- 3 cup baby spinach leaves
- 2 avocado diced
- 1 cucumber diced
- 1 lime juiced
- 1 tbsp olive oil
Instructions
- Pre heat oven to 180 degrees.
- If rice is not already cooked, pop that on to cook according to packet instructions now. Once cooked, rinse and set aside.
- In a bowl, place chicken, yoghurt, garlic, spices, lemon juice and olive oil and mix well together.
- Leave to marinade for 30 mins, if possible (overnight would be amazing!) however if you are short on time, you can use immediately.
- When ready to cook, lay marinated chicken pieces on a baking tray, lined with baking paper. Do not add extra marinade to tray as it will burn.
- Pop chicken into oven and cook for 10-15 mins. Cook time will depend on the thickness of the chicken pieces, so keep an eye on them. Chicken is cooked when the juices run clear, when pierced.
- Remove from oven once cooked and set aside.
- Pop spinach, avocado and cucumber in a serving bowl and top with drizzled lime, a dash of olive oil and season with sea salt & pepper.
- To assemble to serve, add 1/3 cup cooked rice to each plate, and top with cooked chicken and the pan juices.
- Serve alongside your green salad. Voila!
Notes
SUB
Instead of the green salad, this is delicious when served with green vegetables. A mixture of broccoli, green beans and peas - topped with a little butter, sea salt & pepper is yum.
To save time, we would throw the veges in for the last few minutes while cooking the rice. Don't worry that they all mix together, just drain, rinse it and serve it altogether - add butter and season it if you like (and let's face it, why wouldn't you!?!). Saves time and an extra pan!
STORAGE
The chicken and rice can be made in advance and stored in the fridge for 3 days or freezer for up to 3 months.
Salad is best made day of eating. Only add dressing when ready to eat.
This one makes delicious leftovers that can be taken to school / work for lunch the following day. You may want to sub vegetables instead of the salad as they would hold their form better, if planning on eating them the next day.
Nutrition
Calories: 495kcalCarbohydrates: 33gProtein: 36gFat: 26gSaturated Fat: 4gFiber: 9gSugar: 3gVitamin C: 24mgCalcium: 123mgIron: 3mg
Tried this recipe?Let us know how it was!