Photo of Mexican chicken broccoli 'rice' by WW

Mexican chicken broccoli 'rice'

0
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Red onion

1 medium, coarsely chopped

Red pepper

1 medium, coarsely chopped

Tomato

2 large, coarsely chopped

Green jalapeños

20 g, drained, thinly sliced

Garlic

2 clove(s), crushed

Chilli Powder

2 teaspoon(s), level

Broccoli, raw

1 whole, cut into florets

Chicken breast, skinless, raw

500 g, thinly sliced

Coriander, fresh

2 tablespoon(s), coarsely chopped

Lime

1 medium

Calorie controlled cooking spray

4 spray(s)

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place the onion, pepper, 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 a 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 the broccoli and roasted vegetables. Stir-fry for 2 minutes or until heated through. Season with salt and pepper, stir in coriander and squeeze over the lime juice.