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Recipe Of The Week – Moroccan Chicken

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

  1. Slash the chicken 3-4 times

  2. 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).

  3. boil the rice according to instructions – approx. 25mins, drain and mix with the toasted pumpkin seeds.

  4. place the chicken on a baking tray and grill for 6-7mins each side until cooked through.

  5. Serve and enjoy with green vegetables.

Nutritional Info (per serving):

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Bodypro is an independent PT company with two studios in Rochdale & Bolton established 2004.