yoghurt chipotle chicken and spicy rice
serves: 4
calories: 531kcal
fat: 8g
carbs: 62g
protein: 55g
Ingredients
- ½ tbsp olive oil
- 4 garlic cloves (grated)
- 1 medium red onion (finely sliced)
- 2 packets wild microwavable rice
- 660g chicken breast (cut into chunky strips)
- 1 tbsp maple syrup
- Juice of half a lemon
- 300g plain skyr yoghurt
- 300g bell peppers (sliced into strips)
- 40g chipotle chilli paste
- 1 tbsp tomato puree
- 200g fresh plum/cherry tomatoes
- 1 tsp smoked paprika
- Salt and pepper to taste
Method
- Mix the yoghurt, half the chipotle paste, 2 of the grated garlic cloves, maple syrup, lemon juice, salt, and pepper in a bowl and add the chicken strips. Marinate overnight if possible or for 1 hour.
- Preheat the oven to 180 degrees fan. Pop the chicken onto a baking tray and bake in the oven for approximately 20 minutes or until cooked through.
- Meanwhile, heat the olive oil in a frying pan. Add the onion, peppers, and whole tomatoes with a good pinch of salt and cook until softened and tomatoes are starting to burst.
- Add the remaining 2 grated garlic cloves, remaining chipotle paste, tomato puree, and smoked paprika. Cook for 2 minutes.
- Add the microwavable rice and stir through until everything is well combined and hot.
- Serve with the cooked chicken strips. Optional: Once heated, finish with a dollop of yoghurt and some fresh herbs.