

Spiced chicken and pumpkin pilaf
(at time of publication)
Ingredients
- 2 teaspoons olive oil
- 1 small red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup 1cm-diced pumpkin
- 1 carrot, 1cm diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriandercilantroX
- ½ teaspoon chilli flakes (optional)
- ½ cup brown basmati rice
- 1 cup reduced-salt chicken stock
- 1 cup (140g) cooked, shredded chicken
- 2 cups baby spinach leaves or chopped silver beet
- zest and juice of 1 lime, plus extra, to serve (optional)
- 2 tablespoons chopped fresh parsley
- black pepper, to taste
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Instructions
1 In a large pot, heat olive oil over a medium heat. Add onion and garlic and cook for 2 minutes. Add pumpkin, carrot and spices. Cook, stirring, for 2 minutes.
2 Add rice and stir to combine. Cook for 2-3 minutes. Add stock, reduce heat to low and cover. Cook for 20-25 minutes, until rice is tender. Add chicken and spinach in the last 5 minutes of cooking, to heat through.
3 Stir through lime zest and juice and parsley. Season with black pepper and extra lime zest and parsley to taste.
Variations
Make it gluten free: Check ground spices and stock are gluten free.
HFG tip
This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two, for under $67. Just grab the shopping list and you’re ready!
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
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Calories 427cal
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Kilojoules 1790kJ
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Protein 21g
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Total fat 15g
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–Saturated fat 4g
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Carbohydrates 50g
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–Sugars 11g
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Dietary fibre 7g
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Sodium 470mg
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Calcium 120mg
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Iron 5.5mg
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