Grilled chicken breast with julienne salad

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

This julienne salad of tomato, onion and coriander is very versatile and will dress up a simple grill or BBQ.

Ingredients

Grilled chicken:
4 skinless chicken breast fillets (approx 800g)
1 teaspoon paprika
oil spray

Salad:
1 small red onion
5 Roma tomatoes (approx 500g)
1 small cucumber
2-3 stalks fresh coriander
2 tablespoons sweet chilli sauce
freshly ground pepper

Serve with:
wedges of fresh lime or lemon
2 cups cooked brown rice

Methods/steps

Make the salad:

1. Peel the onion, wash tomatoes and remove seeds and inner membranes. Cut both into julienne-style strips.

2. Cut the cucumber into halves. Remove the seeds (use a spoon) and slice into thin strips. Mix with tomatoes, onion, coriander and chilli sauce, adding pepper to taste.

3. Sprinkle each chicken breast fillet with paprika, then place on a lightly-oiled tray and grill for about 5 minutes on each side, until cooked through. Alteratively cook on a hot barbecue grill.

4. Arrange rice on a dinner plate. Place grilled chicken breast fillet on top. Top with the julienne salad and serve with a wedge of lime.

Additional Tips

Preparation time: 20 min Cooking time: 15 min

Note: Rice - If cooking from raw, you'll need 2/3 cup raw brown rice to make 2 cups of cooked rice which is enough for 4 people.

Nutrition per serve:
One serve (including ½ cup cooked brown rice) = 1860 kJ (443 cals), 13g fat (includes 4g saturated fat), 31g carbohydrate (includes 6g sugars), 4g fibre, 180mg sodium. Read our nutrition rating system.