Directions
- 1Slice chicken breasts into thin fillets and season with oregano, garlic powder, paprika, cumin, salt, pepper and olive oil. Mix well.
- 2Make the green sauce by blending fat free yogurt, light mayo, coriander, garlic cloves, salt, pepper and lemon juice until creamy.
- 3Cook the chicken for 3 minutes on each side until golden brown.
- 4Add onions and bell peppers to the pan and cook for 4 minutes.
- 5Add washed uncooked rice, season again and toast for 2 minutes.
- 6Add water, bring to a light bubble, cover and simmer for 8-10 minutes until fully cooked.
- 7Serve with a generous amount of green sauce.
Ingredients
- 2 Chicken Breasts
- 1 tbsp Oregano
- 1 tbsp Garlic Powder
- 2 tsp Cumin
- 1 tbsp Smoked Paprika or Regular Paprika
- 1 tsp Salt & Pepper
- 2 tsp Olive Oil
- 230 g Uncooked Basmati Rice
- 400 ml Water
- 1 tsp Salt, Paprika, Cumin, Turmeric
- 1 /2 Medium Red & White Onion
- 1 /2 Red Bell Pepper
- 1 /2 Green Bell Pepper
- 200 g Fat Free Greek Yogurt
- 60 g Light Mayo
- 4 Garlic Cloves
- 1 Big Handful Coriander/Cilantro
- 1 /2 tsp Salt & Pepper
- 1 /4 Lemon Juice
Equipment
knifebaking dishblenderfrying pan
Tips
- Season the chicken on both sides. Cook on medium low heat for 3-4 mins each side till you get a good crust
- When cooking the rice, toast with the veggies and spices before adding water
- Bring the rice to a light bubble then cover and simmer till fully cooked, about 8-10 mins
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