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Ingredients
1 servings
2 tablespoonbasmati rice
raw
½ teaspoonolive oil
extra virgin
1 clovegarlic
minced
0.33corn cob kernels
sweet corn, sliced off
½ cupbrussel sprouts
sliced in half
0.5carrot
sliced into batons
0.5lime
1 ½ tablespooncoriander
fresh, roughly chopped, to serve
100 gramschicken breast
0.5lime
juiced
1 teaspoonsmoked paprika
1 clovegarlic
minced
¼ teaspoonchilli flakes
½ teaspooncumin
ground
Instructions
Step 1
1. To begin, cook rice according to packet instructions.
Step 2
2. Meanwhile, prepare the chicken by coating it in the garlic, paprika, cumin, lime juice, chilli and olive oil. Season with sea salt and freshly ground black pepper.
Step 3
3. Heat a large frying pan on a medium heat and cook chicken for 4 minutes on each side, or until golden and cooked through. Set aside to rest and then slice.
Step 4
4. Place the frying pan back over a high heat and heat the olive oil. Add in the garlic, corn, Brussels sprouts and carrot. Cook for 2-3 minutes, tossing regularly, until veggies are tender. Add in the chicken, and stir through for 1 minute.
Step 5
5. Add the cooked rice to the frying pan and stir through for 1 minute, or until well combined. Remove from the heat. Squeeze in the juice from the lime and season generously with salt and pepper. Stir through.
Step 6
6. Serve the rice in a bowl and top with coriander. Enjoy!
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