Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 2 cup fresh parsley leaves
- 400grams chicken breast fillets
- 1 lemon, juiced
- 425grams fresh corn cobbettes
- 500grams cauliflower broccoli & sweet potato rice
- 2tablespoons olive oil
- 1 clove garlic, minced
- 200grams leafy mix
Method
Step 1 of 4
Slice chicken breasts into large strips. Heat 1tbs oil in a large non-stick frying pan over medium heat. Add chicken and garlic to pan and cook for 5 minutes, turn, then cook for a further 5 minutes or until cooked through. Remove from pan and transfer to a plate.
Step 2 of 4
Meanwhile, steam corn cobbettes in microwave-safe bowl with a tbs of water in the bottom, for 4-5 minutes.
Step 3 of 4
Cook rice as per packet instructions. Chop fresh parsley and place in a bowl with salad leaves. Dress with half the lemon juice, remaining olive oil and toss to combine.
Step 4 of 4
Divide chicken and salad between four plates with vegetable rice. Dress with remaining lemon juice.
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