This recipe uses one leftover breast to feed two people very economically, but can be doubled easily to feed 3-4 people if you have both breasts remaining.
2 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and chopped
1 red chilli, deseeded and chopped
1 garlic clove, crushed
170g mushrooms, halved
1 courgette, sliced
160g basmati rice
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
150ml coconut milk
400ml hot chicken stock
300g leftover chicken, cut into thin strips
2 tbsp chopped fresh coriander, plus extra to garnish
Salt and black pepper
- Heat the oil in a saucepan over a medium-high heat and add the onion, red pepper and chilli. Cook for 4-5 minutes, then add the garlic and cook for one minute longer.
- Add the mushrooms, courgette, rice, ground coriander, cumin and cinnamon. Cook, stirring, for one minute.
- Pour in the coconut milk and stock. Season with salt and black pepper. Bring to the boil, then reduce the heat and add the chicken pieces. Cover the pan and simmer for 10-15 minutes or until the rice is tender and has absorbed the liquid.
- Remove from the heat. Stir in the chopped coriander, then cover again and leave to stand for five minutes. Divide between bowls and garnish with extra coriander.
Per serving: 803kcals, 36.6g fat (18.4g saturated), 87.3g carbs, 11.3g sugars, 36.4g protein, 8.3g fibre, 0.841g sodium
MAKE IT YOURS:
Adapt this recipe for raw chicken fillets. Simply slice the chicken and add to the pan with the onion and red pepper. Cook for five minutes until no pink colour remains on the chicken, then continue with the rest of the recipe.