Spicy chicken rice
- Good Food team
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Serves 2
Easy
Prep: 15 mins
No cook
A star rating of 4.3 out of 5.7 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
200g pack spicy cooked chicken fillet
(we used Waitrose sweet chilli mini fillets)
-
250g leftover cooked rice
or a 250g pouch pre-cooked rice
-
⅓ 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
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Nutrition: per serving
-
kcal357
-
fat2g
-
saturates1g
-
carbs57g
-
sugars19g
-
fibre3g
-
protein31g
-
salt0.99g
low
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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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