Turmeric Chicken and Red Pepper Rice
Servings Prep Time
2People 10Minutes
Cook Time
20Minutes
Servings Prep Time
2People 10Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Chop chicken into bite size pieces. Place in a plastic container with a lid. Add the turmeric, mixed herbs, 1 tbsp. olive oil, salt, pepper and chili flakes and rub well into the chicken. Leave to marinade for as long as possible (at least 30 minutes).
  2. Preheat the oven to 200C (180C Fan). Grease and line a baking sheet. Place the chicken on baking sheet and squeeze over the juice of half a lemon and drizzle with ½ tbsp. olive oil. Place in the oven for 20 minutes until cooked through and tender.
  3. Cook the rice according to the packet instructions. Drain the peppers and the chickpeas.
  4. Place the rice in a bowl and add the chopped mint, coriander, the peppers, chickpeas and season with salt, pepper and a squeeze of lemon juice.
  5. Serve the rice with the chicken and garnish with a little more of the herbs and yoghurt.

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