Moroccan chicken with rice Serves 1 1 Skinless chicken breast 1 crushed clove garlic 1/2 red chilli chopped A pinch of paprika A pinch of ground cumin 1 lemon Fresh mint leaves 75g (3oz) Basmati rice 1 tbsp toasted pumpkin seeds Method
Slash the chicken 3-4 times
Place the garlic, chilli, paprika, cumin, the juice of half a lemon and mint leaves in a bowl and mix well. Add the chicken and turn in a few times. Leave to marinade for 30 minutes (optional).
boil the rice according to instructions – approx. 25mins, drain and mix with the toasted pumpkin seeds.
place the chicken on a baking tray and grill for 6-7mins each side until cooked through.
Serve and enjoy with green vegetables.
Nutritional Info (per serving):