Spiced Chicken Breast

Nutrition per serve

Ingredients

• 1pcs onion
• 150g green beans
• 2clov garlic
• 300g chicken breast fillet
• 150g basmati rice
• 10g Moroccan seasoning
• 130g natural yoghurt
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Trim the beans and cut into 4cm lengths. Crush or finely chop 2 garlic cloves. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Soften onion
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the garlic, rice and half the Moroccan seasoning and cook, stirring, for 30 secs or until fragrant. Season with salt and pepper.
3. Step 3 — Cook pilaf
   Add 300ml water to the rice mixture and bring to the boil. Reduce the heat to medium-low and cook, covered, for 10 mins. Stir in the beans, then increase the heat to medium and cook, covered, for 2 mins or until the rice and beans are tender. Remove the pan from the heat and stand, covered, for 5 mins.
4. Step 4 — Pan-fry chicken
   Meanwhile, combine the remaining Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove from the pan.
5. Step 5 — Serve up
   Thinly slice the chicken. Divide the pilaf among bowls, top with the chicken and a dollop of yoghurt, then season with salt and pepper. Enjoy!
6. Step 6 — Make it yours
   Like it herby? If you have some on hand in the crisper drawer or veggie garden, scatter over some mint or parsley leaves before serving for a burst of freshness.

Allergens

Sulfit, Milch