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Spicy chicken rice

A simple, low-fat, mid-week dish that's perfect when you are rushed for time but need to feed the family

  • Prep: 15 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 357
  • Carbohydrates 57
  • Saturated Fat 1
  • Sugar 19
  • Protein 31
  • Fat 2
  • Fibre 3
  • Salt 0.99

Nutrition per serving

  • Calories 357
  • Carbohydrates 57
  • Saturated Fat 1
  • Sugar 19
  • Protein 31
  • Fat 2
  • Fibre 3
  • Salt 0.99

Ingredients

  • 200g pack spicy cooked chicken fillets (we used Waitrose sweet chilli mini fillets)
  • 250g leftover cooked rice, or a 250g pouch pre-cooked rice
  • ? cucumber, finely chopped
  • 2 carrots, coarsely grated
  • 20g pack mint leaves, roughly chopped
  • 150ml pot low-fat natural yogurt
  • 1 tsp clear honey
  • pinch chilli powder

Method

  1. Chop the chicken into bite-size pieces and mix with the rice, cucumber and carrots.

  2. Mix half the mint with the yogurt, honey, chilli powder, and seasoning. Stir into the rice and sprinkle with the remaining mint.

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