Bev's Happy Owls

Yogurt-Spiced Chicken with Rice

Serves 4, 9sp per serving

150 g Yogurt, Virtually Fat Free, Plain
1 1/2 tablespoons Curry Powder
1 tablespoons Coriander, Fresh
4 medium Chicken, Breast, Skinless, Raw,

Rice salad:
240g Tilda Basmati Rice, (or similar)
1 cube(s) Stock Cube, Vegetable
1 medium Carrots, Old, Raw, grated
1 medium Pepper, Red, deseeded and chopped
1 individual Chilli, Green or Red, deseeded and thinly sliced
1 tablespoons Mint, Fresh
1 tablespoons Coriander, Fresh
1 portion(s) Salad Vegetables ,

Mix the yogurt and curry powder together in a glass or plastic bowl and add the chopped coriander. Place the chicken breasts between sheets of cling film, then use a meat mallet or rolling pin to beat them out until slightly flattened. Add them to the yogurt mixture, stirring to coat. Cover, chill and leave to marinate for at least 30 minutes, or overnight.

Cook the rice in lightly salted boiling water with the stock powder or cube for about 12 minutes, until tender. Drain and rinse with cold water to cool quickly. Add the carrot, red pepper, chilli, mint and coriander.

Barbecue or grill the chicken breasts for about 6 minutes on each side, until thoroughly cooked (to check, pierce the thickest part with a sharp knife – the juices should run clear)

Serve the chicken with the rice salad, with green salad on the side.