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 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):
Calories = 545
Protein= 48g    Carbs = 63g
Fat = 13g          Fibre = 2.3g