Spiced chicken and cashew pilaf
(at time of publication)
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon lemon zest
- pinch dried chilli flakes
- 300g brown rice
- 2 cups liquid salt-reduced chicken stock
- 400g chicken breast fillets, thinly sliced
- 2 bunches asparagus, trimmed, cut in 1cm-rounds or 300g green beans, cut in pieces
- 150g snow peas, trimmed, sliced
- 25g toasted cashews, chopped
1 Place a large saucepan over a medium heat and spray with oil.
2 Cook onion, stirring occasionally, for 3-4 minutes or until soft. Add garlic, lemon zest and chilli flakes. Cook, stirring, for 1 minute.
3 Add rice and stir to coat grains in onion and herbs. Add stock and 1 cup water and bring to the boil. Cover, reduce heat and simmer for 35-40 minutes or until stock is almost evaporated and rice is nearly al dente.
4 Meanwhile, place a frying pan over a high heat and spray with oil. Cook chicken in batches for 2-3 minutes or until golden brown. Remove and set aside.
5 Remove rice from heat and remove lid. Add asparagus and snow peas, quickly replace lid then set aside to steam for 5 minutes.
6 Fluff rice with a fork. Add chicken and cashews. Stir through then serve.
Make it gluten free: Use gluten-free stock.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 6g
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