Spiced chicken with brown rice salad
- 1/2 cup brown rice
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 tablespoon reduced salt soy sauce
- 1 teaspoon lemon juice
- 2 spring onions, finely chopped
- 1 red capsicum, halved, seeded, finely diced
- 1/2 bunch coriander, finely chopped
- 2 cups spinach leaves, roughly chopped
- 1 tablespoon cashews
- 2 tablespoons sunflower seeds
- 2 tablespoons currants
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 x 100-120g chicken thighs, trimmed of fat
- 1 teaspoon olive oil
- Cook brown rice according to packet instructions. Drain, rinse under cold water, drain well.
- To make the dressing, combine olive oil, garlic, soy sauce and lemon juice in a small bowl and whisk to combine. Set aside.
- Place spring onion, capsicum, coriander, spinach, cashews, sunflower seeds, currants, rice and dressing into a large bowl and toss to combine.
- Cover and refrigerate until ready to use or salad is cold.
- To prepare chicken, combine paprika, cumin, coriander and chicken thighs in a bowl and toss until chicken is well coated.
- Heat oil in a non-stick frying pan over medium heat. Cook chicken thighs for 10-15 minutes, or until chicken is cooked through.
- Serve chicken with brown rice salad.
Heart Health Check Toolkit
Heart Health Check Toolkit
More Australians die of Heart Disease than any other cause.
More Australians die of Heart Disease than any other cause.
More Australians die of Heart Disease than any other cause.
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