Spicy Chicken With Carrot And Herb Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 200 g chicken thigh fillets (trimmed of fat)
• cooking spray
• 70 g low-fat yogurt (1/4 cup natural greek style)
• 20 g baby spinach (leaves)
• 1/2 lemon (cut into wedges to serve)
• 60 g rice (doongara specified 1/4 cup)
• 2 carrots (coarsely grated)
• 1/4 cup coriander (fresh leaves)
• 1/4 cup mint (fresh leaves)
• 125 g green beans (trimmed and sliced)
• 1 spring onion (finely chopped)
• 2 tablespoons orange juice (fresh)
• ground black pepper (fresh)

Recipe

• 1 cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
• 2 preheat a barbecue grill to medium high.
• 3 put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
• 4 spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
• 5 carrot and herb salad - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
• 6 add the orange juice and season with pepper and toss to combine.
• 7 slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.