Piri piri chicken with rice and quinoa salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 45 mins , plus 30 mins marinating

Ingredients

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Marinade
1 tablespoon each chopped fresh basil, tarragon, oregano
1 tablespoon smoked paprika
2 cloves garlic, minced
2 lemons, zest and juice
2 tablespoons avocado oil
6 x 100g skinless chicken breasts
Rice and quinoa salad
250g packet SunRice Steamed Rice Rice & Quinoa
400g can kidney beans, drained, rinsed
1 red capsicum, deseeded
3 spring onions, sliced
2 cups baby spinach
1 ½ cups cherry tomatoes, halved
⅓ cup chopped dates
1 pomegranate, seeds
Dressing
3 tablespoons balsamic vinegar mixed with
1 tablespoon avocado oil
Spicy yoghurt
1 ¼ cups low-fat plain yoghurt
1 tablespoon harissa
1 lime, juice
6 mini wholemeal pita breads, toasted

Instructions

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1 Mix marinade ingredients together. Add chicken and toss to coat. Leave to marinate for 30 minutes or overnight.

2 To make salad, cook rice mix following packet directions. Place in a bowl. Mix in remaining salad ingredients, stir in dressing.

3 Cook chicken on barbecue for 15 minutes or until cooked through, turning once.

4 To make spicy yoghurt, mix yoghurt with harissa and lime juice. Season to taste. On each serving plate, create bed of rice salad and top with chicken slices. Serve with yoghurt and pita bread on the side. Garnish with extra lime wedges if you prefer.

Variations

Make it gluten free: Check smoked paprika and harissa are gluten-free and check pita bread is gluten free.

Nutrition Info (per serve)

Calories 516cal

Kilojoules 2160kJ

Protein 37g

Total fat 13g

–Saturated fat 3g

Carbohydrates 60g

–Sugars 21g

Dietary fibre 10g

Sodium 350mg

Calcium 210mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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