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Griddled Chicken with Rice & Beans
Nb persons: 1
Yield: 360 cals
Preparation time:
Total time:
Source: Tesco Diets
| ½ tsp | vegetable oil |
| ½ | onion |
| 1 clove | garlic |
| ½ tsp | fresh chilli |
| 1 oz | brown rice |
| 2 oz | mixed beans |
| ¼ tsp | ground cumin |
| 1 | chicken stock cube |
| 1 tbsp | fresh coriander, chopped |
| 3 oz | chicken fillet, additional |
| 1 serving | salad leaves, additional |
| 3 tsp | low fat salad dressing, additional |
| 1 | orange, additional |
1. Heat the oil in a medium-sized pan and gently cook the finely chopped onion, crushed garlic and finely sliced chilli to soften.
2. Add the rice, beans, cumin, and crumble in the stock cube. Stir well. Pour in enough boiling water to cover, and then boil for the time suggested on the pack.
3. When the rice is cooked, drain of any excess water and fluff with a fork.
4. Sprinkle with chopped coriander before serving.
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