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Herby rice salad with grilled chicken and kalettes

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Serves: 2
Time to make: 40 mins

Herby rice salad with grilled chicken and kalettes

  • Ingredients

  • Nutrition Info.(per serve)

¹/³ cup brown rice
1 cup finely sliced fresh mint leaves
1 cup fresh coriander or Vietnamese mint
1 spring onion, finely sliced
2 kaffir lime leaves, very thinly sliced
1 tablespoon coconut threads, toasted
½ cup finely sliced green beans
1 stalk lemongrass, white part only, very finely sliced
300g bone-in, skinless chicken thighs
2 teaspoons reduced-salt soy sauce
1 teaspoon garlic-infused oil
spray oil
2 cups quartered kalettes or halved Brussels sprouts
chilli sauce, to serve (optional)

Nutrition Info

  • Kilojoules 1780kJ

  • Calories 425cal

  • Protein 32g

  • Total fat 15g

  • Saturated fat 4g

  • Carbohydrates 35g

  • Sugars 9g

  • Dietary fibre 10g

  • Sodium 310mg

  • Calcium 80mg

  • Iron 4mg

Instructions

1 Cook rice following packet instructions. When cooked, transfer to a bowl and set aside to cool. Combine rice with next 7 ingredients.

2 Preheat oven to 200°C. Place chicken on a lined baking dish. In a small bowl, combine soy sauce and garlic oil and rub over chicken. Cook chicken for 25-30 minutes, until cooked through.

3 Spray a pan with oil and set over a medium-high heat. Stir-fry kalettes until tender but still green. Serve chicken with rice salad, kalettes and chilli sauce, if using.


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Variations

Make it gluten free: Check soy and chilli sauces are gluten free.

HFG tip

If you can’t find kalettes, use Brussels sprouts, silver beet or other greens.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Author:Niki Bezzant
Photographer: Bryce Carleton
First published: Sep 2018
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