Herby rice salad with grilled chicken and kalettes

Serves: 2
Time to make: 40 mins

Total cost: $ 13.90 / $ 6.95 per serve

(at time of publication)

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 coriandercilantroX 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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