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Piri piri rubbed chicken with kale rice

Piri piri rubbed chicken with kale rice

6
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Add this much loved leafy green to the dish through the rice salad. Packed with nutrients, kale adds a lightness to the rice and colour to compliment the vibrant piri piri chicken.

Ingredients

Zucchini

1 large, coarsely grated

Ground paprika

1 tsp

Dried oregano

1 tsp

Skinless chicken breast

450 g, (buy 500g) trimmed

Dried chilli flakes

½ tsp

Fresh lemon rind

2 tsp, grated

Kale

4 cup(s), (1 bunch, curly) finely chopped

Cooked basmati rice

2 cup(s), (340g)

Cherry tomatoes

250 g, halved

Olive oil

1 tbs

Lemon juice

1 tbs

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Combine oregano, paprika, chilli and rind in a small bowl. Cut each chicken breast horizontally into 2 thin fillets. Sprinkle spice mixture over chicken.
  2. Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken for 2–3 minutes each side or until golden and cooked through.
  3. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook kale and zucchini, stirring, for 2 minutes or until just tender. Add rice and cook, stirring, for 2 minutes or until heated through. Remove from heat. Stir in tomatoes and juice and season with salt and pepper. Serve chicken with kale rice and lemon wedges.

Notes

TIPS: Remove the bitter, fibrous centre vein from kale before chopping. You can use a 450g packet 2½-minute microwave basmati rice instead of cooked rice. You can use 3 teaspoons piri piri seasoning instead of mixing your own.

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