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Recipe by olive magazine

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1. Rub the chicken with the curry powder and season. Grill for 5 minutes each side. Cook the rice and warm the beans.
2. Combine the sauce ingredients (except the lime zest), season and mix in 2 tbsp of boiling water. Leave for 5 minutes and mix.
3. Mix the rice and beans together, top with chicken and pour over sauce. Sprinkle with lime zest to serve.

Per serving

472 kcalories, protein 41.2g, carbohydrate 54.6g, fat 11.3 g, saturated fat 2.4g, fibre 6.3g, salt 1.07 g

Latest comments and suggestions

• pamscafe

  15 June 2009

  pamscafe rated and commented on this recipe

  

  Easy to prepare and cook, very tasty, filling - what more could you want?

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• Belkey

  22 July 2009

  Belkey rated and commented on this recipe

  

  This was easy and tasty - a little bit different. I did warm my spring onion sauce slightly in the microwave beforehand as I didn't really like the idea of pouring cold sauce over hot food.

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• joanns

  09 September 2009

  joanns rated and commented on this recipe

  

  Absolutely gorgeous, Very easy to make, a BIG hit

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Ingredients

• 4 skinless chicken thigh fillets, trimmed of all fat
• 1 tbsp curry powder
• 100g basmati rice
• 200g tin black or kidney beans , rinsed and drained

SAUCE

• 1 tbsp olive oil
• 1 lime , juiced and zested
• small bunch chives , chopped
• 6 spring onions , finely chopped
• 1 green chilli , seeded and finely chopped
• 1 garlic clove , finely chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Low-fat

Ingredients

• 4 skinless chicken thigh fillets, trimmed of all fat
• 1 tbsp curry powder
• 100g basmati rice
• 200g tin black or kidney beans , rinsed and drained

SAUCE

• 1 tbsp olive oil
• 1 lime , juiced and zested
• small bunch chives , chopped
• 6 spring onions , finely chopped
• 1 green chilli , seeded and finely chopped
• 1 garlic clove , finely chopped

Per serving

472 kcalories, protein 41.2g, carbohydrate 54.6g, fat 11.3 g, saturated fat 2.4g, fibre 6.3g, salt 1.07 g

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