Whip up this Asian-inspired dish in just 30 minutes. Featuring tender chicken breast coated in zesty laksa paste on a bed of cashew rice, it’s big on flavour and guaranteed to satisfy.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
4 Coles RSPCA Approved Australian Chicken Breast Fillets
1/2 cup (150g) laksa paste
200g broccoli, cut into florets
2 x 250g pkts microwavable brown, red & wild rice mix
60g pkt Coles Australian Baby Spinach
1/2 cup chopped flat-leaf parsley
1/3 cup (25g) shredded coconut, toasted
1 tbs sesame oil
2/3 cup (100g) roasted salted cashews
1 long red chilli, thinly sliced (optional)
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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 and half the laksa paste in a medium glass or ceramic dish.
Step 2
Heat a chargrill on medium. Spray the chicken with olive oil spray. Cook for 3 mins each side or until browned. Brush top of the chicken with some of the remaining laksa paste. Turn and cook for 1 min. Brush top with remaining laksa paste. Turn and cook for 1 min or until cooked through. Transfer to a large plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 3
Meanwhile, cook broccoli in a large saucepan of boiling water for 2-3 mins or until bright green and tender. Drain.
Step 4
Heat rice following packet directions. Transfer to a large bowl. Add the spinach, broccoli, parsley, coconut, oil and cashews. Stir to combine. Season.
Step 5
Divide rice mixture evenly among serving plates. Top with the chicken and sprinkle with the chilli, if using.
Recipe tip
Curry twist: Curry paste makes an easy marinade. You can swap the laksa paste for red, green or yellow curry paste.
