Rosemary chicken sticks with brown rice salad and sun-dried tomato dip
Reviewed by our expert panelServes: 4
Time to make: 30 mins
Total cost: $22.40 / $5.60 per serve
(at time of publication)
Ingredients
- 1 tablespoon olive oil
- 500g boneless skinless chicken breast, diced
- 1 tablespoon dried rosemary
- 250g cherry tomatoes
- 2 tablespoons chopped roasted unsalted almonds
- 100g feta, crumbled
- ¼ cup chopped mint leaves
- 4 cups baby spinach leaves, chopped
- 1 telegraph cucumber, chopped
- 4 cups cooked brown rice
- ⅓ cup low-fat plain yoghurt
- 1 tablespoon sun-dried tomato pesto
Instructions
1 Heat oven to 200°C. Combine oil, chicken and rosemary in a bowl and mix well. Thread 3—4 pieces of rosemary chicken and 2—3 cherry tomatoes onto 8 wooden (or metal) skewers.
2 Place on baking tray and bake in oven for about 15 minutes, or until chicken is cooked through. Remove from oven and set aside.
3 In a large bowl mix the almonds, feta, mint, spinach and cucumber with the cooked rice and any remaining tomatoes; stir to combine.
4 In another small bowl combine the yoghurt and pesto to make the dip.
5 Divide rice salad between plates, top with a couple of chicken skewers. Serve dip on the side.
Variations
Make it gluten free: Check pesto is gluten free.
Nutrition Info (per serve)
-
Calories 598cal
-
Kilojoules 2500kJ
-
Protein 42g
-
Total fat 16g
-
–Saturated fat 5g
-
Carbohydrates 65g
-
–Sugars 6g
-
Dietary fibre 7g
-
Sodium 470mg
-
Calcium 250mg
-
Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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