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Herby rice salad with grilled chicken and kalettes

Try this high-protein, meal for two. It's dairy-free and you will enjoy the freshness of Thai-inspired rice salad.

  • Time to make: 40 mins
  • Serving: 2 people
Ratings: 5.0
Ingredients

Ingredients

  • ¹/³ cup brown rice
  • 1 cup finely sliced fresh mint leaves
  • 1 cup fresh coriander or Vietnamese mint
  • 1 spring onion, finely sliced
  • 2 kaffir lime leaves, very thinly sliced
  • 1 tablespoon coconut threads, toasted
  • ½ cup finely sliced green beans
  • 1 stalk lemongrass, white part only, very finely sliced
  • 300g bone-in, skinless chicken thighs
  • 2 teaspoons reduced-salt soy sauce
  • 1 teaspoon garlic-infused oil
  • spray oil
  • 2 cups quartered kalettes or halved Brussels sprouts
  • chilli sauce, to serve (optional)
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Cook rice following packet instructions. When cooked, transfer to a bowl and set aside to cool. Combine rice with next 7 ingredients.

    2 Preheat oven to 200°C. Place chicken on a lined baking dish. In a small bowl, combine soy sauce and garlic oil and rub over chicken. Cook chicken for 25-30 minutes, until cooked through.

    3 Spray a pan with oil and set over a medium-high heat. Stir-fry kalettes until tender but still green. Serve chicken with rice salad, kalettes and chilli sauce, if using.

    Variations

    Make it gluten free: Check soy and chilli sauces are gluten free.

    HFG tip

    If you can’t find kalettes, use Brussels sprouts, silver beet or other greens.

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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