Create a quick and easy dinner that packs a punch with this tender spiced chicken. It’s served on a bed of veggie-loaded tabouli.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
4 Coles RSPCA Approved Australian Chicken Breast Fillets
2 tbs Coles Moroccan Seasoning
1/4 cup (60ml) olive oil
300g frozen broccoli and cauliflower rice or cauliflower rice
1 continental cucumber, finely chopped
1/2 red onion, finely chopped
1/2 cup chopped flat-leaf parsley
1/2 cup coarsely chopped mint
1 lemon, zested, juiced
1/2 cup (130g) beetroot dip
1/2 cup Coles Frozen Pomegranate Arils
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chicken, Moroccan seasoning and 1 tbs of the oil in a large glass or ceramic bowl.
Step 2
Heat a barbecue grill or chargrill on medium. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Set aside for 5 mins to rest. Thickly slice.
Step 3
Meanwhile, place the broccoli and cauliflower rice or cauliflower rice in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until rice is tender. Refresh under cold water. Drain well. Stir in the cucumber, onion, parsley, mint, lemon juice and remaining oil. Season.
Step 4
Divide the tabouli among serving plates. Top with the chicken and dip. Sprinkle with the lemon zest and pomegranate arils to serve.
Serve withmint sprigs, flat-leaf parsley sprigs and lemon wedges.
4 Coles RSPCA Approved Australian Chicken Breast Fillets
2 tbs Coles Moroccan Seasoning
1/4 cup (60ml) olive oil
300g frozen broccoli and cauliflower rice or cauliflower rice
1 continental cucumber, finely chopped
1/2 red onion, finely chopped
1/2 cup chopped flat-leaf parsley
1/2 cup coarsely chopped mint
1 lemon, zested, juiced
1/2 cup (130g) beetroot dip
1/2 cup Coles Frozen Pomegranate Arils
Description
Create a quick and easy dinner that packs a punch with this tender spiced chicken. It’s served on a bed of veggie-loaded tabouli.
Method
Step 1
Combine the chicken, Moroccan seasoning and 1 tbs of the oil in a large glass or ceramic bowl.
Step 2
Heat a barbecue grill or chargrill on medium. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Set aside for 5 mins to rest. Thickly slice.
Step 3
Meanwhile, place the broccoli and cauliflower rice or cauliflower rice in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until rice is tender. Refresh under cold water. Drain well. Stir in the cucumber, onion, parsley, mint, lemon juice and remaining oil. Season.
Step 4
Divide the tabouli among serving plates. Top with the chicken and dip. Sprinkle with the lemon zest and pomegranate arils to serve.
Serve withmint sprigs, flat-leaf parsley sprigs and lemon wedges.
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