554
CALORIES
49.8
PROTEIN (G)
67.1
CARBS (G)
10.7
FAT (G)
6.2
FIBRE (G)
Method
Marinate chicken with sriracha, paprika, half the salt, pepper, onion powder and lemon.
Brown in oil for about 4 minutes per side, then set aside.
Soften onion and pepper, add remaining spices and tomato purée, then rinsed rice and 250 ml water.
Cover and simmer until rice is tender; finish chicken to 75°C.
Slice over the rice, add coriander and divide into two.
ALLERGENS
Contains: No declarable allergens in the listed ingredients; check packaged spice labels.
STORAGE & REHEATING
Cool quickly and refrigerate within 1 hour for up to 2 days.
COACH NOTE
The homemade marinade avoids an unlinked branded sauce.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use chicken breast for a leaner version and recalculate.
FREEZER GUIDANCE
Freeze cooled portions for up to 1 month.
DIETARY SUITABILITY
As written: Gluten-free when labelled ingredients are used. Recalculate after substitutions.