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Chicken, squash and coriander pilaf

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Chicken, squash and coriander pilaf

This rice-based dish is packed with flavours and textures.
Serves
4
Prep
20 minutes
Cook
40 minutes
Each 400g serving contains (excludes serving suggestion)
KCal
404
Carbs
47.7g
Fibre
3.6g
Protein
32.3g
Fat
8.5g
Saturates
1.1g
Sugars
1.5g
Salt
0.19g
Fruit/Veg Portion
0
Ingredients

Ingredients

2 tsp sunflower oil

250 g/9 oz wholegrain rice, rinsed in several changes of water, then drained

2 tsp mild curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground turmeric

750 ml/26 fl oz water

1 yellow or green courgette, thinly sliced

2 large skinless chicken breasts (400g), trimmed of excess fat

2 tbsp flaked almonds

1/2 lemon, juiced

1 handful coriander leaves

Freshly ground black pepper


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Method

Method

Recipe tips
  • Yellow squashes are available from good grocers and supermarkets. Look for a squash that is approximately 250-350g in weight. 
  • To add colour and variety, replace half the sliced almonds with unsalted cashew and pistachio nuts.
     
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