Lemon garlic chicken with warm fennel and tahini rice salad

Cooking Meat Lemon garlic chicken with warm fennel and tahini rice salad

Chickpeas are given a new lease on life in an 17-minute salad recipe that will please the palate and the pocket.

Lables: High fibre Low carb Low sodium Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place garlic, lemon rind and 2 tablespoons oil in a glass or ceramic bowl. Season with salt and pepper. Add chicken. Toss to coat.
  2. Heat remaining oil in a deep frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  3. Add fennel and carrot to pan. Cook for 2 minutes or until just tender. Add rice, chickpeas, lemon juice and tahini to pan. Cook, stirring, for 2 minutes or until heated through. Remove from heat. Add chicken, avocado and mint. Gently toss to combine. Serve topped with reserved fennel fronds.

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2 garlic cloves, crushed
2 tsp finely grated lemon rind
2 1/2 tbsp extra virgin olive oil
600g chicken breast fillets, thickly sliced
1 large fennel bulb, very thinly sliced, fronds reserved
1 large carrot, peeled into ribbons
450g packet brown 2 1/2 minute microwave rice
400g can chickpeas, drained, rinsed
1/4 cup lemon juice
2 tbsp tahini
1 avocado, sliced
3/4 cup fresh mint leaves

Adv

Autors
Preparation time
9
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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