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Mexican chicken broccoli ‘rice’

Mexican chicken broccoli 'rice'

0
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Cleverly using broccoli ‘rice’ as the base, this Mexican inspired dish delivers flavour, vibrancy and a hint of spice.

Ingredients

Red onion

1 medium, coarsley chopped

Red capsicum

1 medium, coarsley chopped

Tomato(es)

2 medium, coarsely chopped

Jalapenos

1 individual, deseeded, finely sliced

Garlic

2 clove(s), crushed

Chilli powder

2 tsp, Mexican variety

Broccoli

600 g, cut into florets

Skinless chicken breast

500 g, thinly sliced

Fresh coriander

½ cup(s), coarsley chopped

Lime(s)

1 medium, halved

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place onion, capsicum, tomato, jalapeño and garlic on prepared tray and lightly spray with oil. Sprinkle with seasoning and toss to coat vegetables. Bake for 15 minutes or until vegetables are tender and lightly browned.
  2. Meanwhile, process broccoli in a food processor until a rice consistency.
  3. Lightly spray a large wok or non-stick frying pan with oil and heat over medium-high heat. Stir-fry chicken in 2 batches, for 3 minutes, or until cooked and lightly golden. Return all the chicken to wok with broccoli and roasted vegetables. Stir-fry for 2 minutes or until heated through. Season with salt and pepper, stir in coriander and squeeze over lime juice.

Notes

To save on prep time you could use pre-cut chicken stir-fry strips, available from major supermarkets.

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