For an easy dinner option, give this Chargrilled laksa chicken with cashew rice recipe a go. Filled with fresh greens and toasted coconut, you’ve got yourself a winner that takes only 30 minutes to make.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
4 Coles RSPCA Approved Australian Chicken Breast Fillets
½ 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
½ cup chopped flat-leaf parsley
⅓ cup (25g) shredded coconut, toasted
1 tbs sesame oil
⅔ cup (100g) roasted salted cashews
1 long red chilli, thinly sliced (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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.
