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Spicy chicken rice

Spicy chicken rice

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A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

A simple, low-fat, mid-week dish that's perfect when you are rushed for time but need to feed the family

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal357
fat2g
saturates1g
carbs57g
sugars19g
fibre3g
protein31g
low insalt0.99g
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Ingredients

  • 200g pack spicy cooked chicken fillet (we used Waitrose sweet chilli mini fillets)
  • 250g leftover cooked rice , or a 250g pouch pre-cooked rice
  • cucumber , finely chopped
  • 2 carrots , coarsely grated
  • 20g pack mint leaves, roughly chopped
  • 150ml pot low-fat natural yogurt
  • 1 tsp clear honey
  • pinch chilli powder

Method

  • STEP 1

    Chop the chicken into bite-size pieces and mix with the rice, cucumber and carrots.

  • STEP 2

    Mix half the mint with the yogurt, honey, chilli powder, and seasoning. Stir into the rice and sprinkle with the remaining mint.

Recipe from Good Food magazine, August 2007

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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