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Grilled chicken and turmeric pilaf

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No better way to warm up than with grilled chicken and tumeric pilaf. So many nourishing ingredients that will fill you up.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+ 5 mins steaming time)
Grilled chicken and tumeric pilaf

Ingredients

  • 2 tbs vegetable oil
  • 1 brown onion, thinly sliced
  • 1 cinnamon stick or quill
  • 2 tsp ground turmeric
  • 1½ cups (300g) basmati rice
  • ⅔ cup (80g) frozen peas
  • 100g green beans, trimmed, halved
  • 4 Coles RSPCA Approved Chicken Breast Fillets
  • ½ cup (125g) Greek-style yoghurt
  • ¼ cup (20g) flaked almonds, toasted
  • ⅓ cup coriander leaves
  • lemon wedges, to serve

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

  1. Step 1

    Heat half the oil in a medium saucepan over medium-high heat. Add the onion and cook for 3 mins or until starting to soften. Add the cinnamon and turmeric and cook, stirring, for 1 min or until fragrant. Add the rice and stir to coat. Add 2¼ cups (560ml) of water and bring to a simmer. Cover. Reduce heat to low. Cook, covered, for 13 mins or until rice is just tender. Remove from heat. Stir in the peas and beans. Cover and set aside to steam for 5 mins.
  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on medium heat. Brush the chicken with the remaining oil. Season. Cook the chicken for 7 mins each side or until cooked through. Cover with foil and set side to rest for 5 mins. Thickly slice.
  3. Step 3

    Divide the rice mixture among serving plates. Top with the chicken, yoghurt, almonds and coriander. Serve the lemon wedges.

    Grilled chicken and turmeric pilaf

    Grilled chicken and turmeric pilaf
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes, (+ 5 mins steaming time)
    Ingredients
    • 2 tbs vegetable oil
    • 1 brown onion, thinly sliced
    • 1 cinnamon stick or quill
    • 2 tsp ground turmeric
    • 1½ cups (300g) basmati rice
    • ⅔ cup (80g) frozen peas
    • 100g green beans, trimmed, halved
    • 4 Coles RSPCA Approved Chicken Breast Fillets
    • ½ cup (125g) Greek-style yoghurt
    • ¼ cup (20g) flaked almonds, toasted
    • ⅓ cup coriander leaves
    • lemon wedges, to serve
      Description

      No better way to warm up than with grilled chicken and tumeric pilaf. So many nourishing ingredients that will fill you up.

      Method
      1. Step 1

        Heat half the oil in a medium saucepan over medium-high heat. Add the onion and cook for 3 mins or until starting to soften. Add the cinnamon and turmeric and cook, stirring, for 1 min or until fragrant. Add the rice and stir to coat. Add 2¼ cups (560ml) of water and bring to a simmer. Cover. Reduce heat to low. Cook, covered, for 13 mins or until rice is just tender. Remove from heat. Stir in the peas and beans. Cover and set aside to steam for 5 mins.
      2. Step 2

        Meanwhile, heat a barbecue grill or chargrill on medium heat. Brush the chicken with the remaining oil. Season. Cook the chicken for 7 mins each side or until cooked through. Cover with foil and set side to rest for 5 mins. Thickly slice.
      3. Step 3

        Divide the rice mixture among serving plates. Top with the chicken, yoghurt, almonds and coriander. Serve the lemon wedges.