Grilled chicken breast with julienne salad
- Ready In: 35 minutes
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Serves: 4
This julienne salad of tomato, onion, cucumber and coriander is very versatile and will dress up anything from a simple grill or BBQ.
Tomatoes are good for you!
Read up why tomatoes rate as one of my top super foods for health and nutrition.
Ingredients
- GRILLED PAPRIKA CHICKEN:
- 4 skinless chicken breast fillets (approx 800 g)
- 1 teaspoon paprika
- oil spray
- SALAD:
- 1 small red onion
- 5 Roma tomatoes (approx 500 g)
- 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
Nutrition per serve
One serve (including ½ cup cooked brown rice) = 1860 kJ (443 Cals), 13 g fat (includes 4 g saturated fat), 31 g carbohydrate (includes 6 g sugars), 4 g fibre, 180 mg sodium. Read our nutrition rating system.
Directions
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. Alternatively 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.
Variations
Rice - If you want to cook it from raw, you'll need 2/3 cup raw brown rice to make 2 cups of cooked rice, which is enough for 4 people.
