Turmeric Chicken and Red Pepper Rice

Chicken is a great source of tryptophan an amino acid that helps promote serotonin, the feel-good brain chemical. Probiotic yoghurt is full of good bacteria which helps keep the gut healthy and boost the immune system. It is believed that there is a strong link between a healthy gut and a happy brain and that gut bacteria can have a wide-ranging effect on brain chemistry.

Nutritional information per serving

Print Recipe

Turmeric Chicken and Red Pepper Rice Yum

Course

Main Dish

Cuisine

Chicken, Indian, Meat, Rice

Prep Time

10 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

• 1 tsp. turmeric
• 2 tsp. mixed herbs
• Pinch of chilli flakes optional
• 1 ½ tbsp. olive oil
• 240 g chicken breast skin removed
• 1 bag of wholemeal basmati rice 250g, e.g. Tilda steamed brown basmati rice
• 285 g jar roasted/chargrilled peppers drained well
• 160 g tinned chickpeas drained
• 1 x 15g bunch mint and coriander optional
• 1 lemon
• 80 g 0% natural probiotic yoghurt e.g. yeo valley 0% fat natural yoghurt

Course Main Dish Cuisine Chicken, Indian, Meat, Rice Prep Time 10 Minutes Cook Time 20 Minutes Servings People Ingredients 1 tsp. turmeric 2 tsp. mixed herbs Pinch of chilli flakes optional 1 ½ tbsp. olive oil 240 g chicken breast skin removed 1 bag of wholemeal basmati rice 250g, e.g. Tilda steamed brown basmati rice 285 g jar roasted/chargrilled peppers drained well 160 g tinned chickpeas drained 1 x 15g bunch mint and coriander optional 1 lemon 80 g 0% natural probiotic yoghurt e.g. yeo valley 0% fat natural yoghurt

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.