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    You are in: Home / Recipes / Spicy Chicken With Carrot and Herb Salad Recipe
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    Spicy Chicken With Carrot and Herb Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    I'mPat's Note:

    From Australian BH&G Diabetic Living. HAVE NOT included cooling time for rice.

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    Units: US | Metric

    Carrot and Herb Salad


    1. 1
      Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
    2. 2
      Preheat a barbecue grill to medium high.
    3. 3
      Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
    4. 4
      Spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
    5. 5
      CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
    6. 6
      Add the orange juice and season with pepper and toss to combine.
    7. 7
      Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.

    Ratings & Reviews:

    • on April 21, 2014


      this is a great dinner. I did skip some of the ingredients (coriander leaves and the yogurt) but made as directed - but used a grill pan instead of the grill.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Chicken With Carrot and Herb Salad

    Serving Size: 1 (379 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 424.2
    Calories from Fat 49
    Total Fat 5.4 g
    Saturated Fat 1.5 g
    Cholesterol 85.1 mg
    Sodium 172.4 mg
    Total Carbohydrate 66.7 g
    Dietary Fiber 7.8 g
    Sugars 7.7 g
    Protein 28.5 g

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