Grilled chicken, bananas and rice recipe

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 447 calories / serving
  • Healthy
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Start by preparing the rice; place the rice and boiling water in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then cover with a lid and reduce to a simmer. Simmer for 12-15 minutes, then remove from the heat and reserve to one side, making sure you keep the lid on.

Rub the chicken breasts with most of the olive oil, then brush a griddle pan with the rest of it. Season the chicken then cook on the griddle for 8 minutes on one side over a moderate heat. Turn the breasts and cook on the other side for a further 8 minutes.

Add the banana to the pan a few minutes before the chicken is cooked. Remove when the chicken is cooked through with no pink showing. Fluff the rice with a fork and spoon onto serving plates. Garnish with slices of lime and some toasted almond flakes.

Slice the chicken breasts and sit on top of the rice with the banana as well. Garnish with a sprinkle of red chilli flakes and serve.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 40ml olive oil
  • 2 large skinless chicken breasts
  • 2 large bananas, peeled and sliced into 1 inch pieces
  • 1 large lime, cut thinly into slices
  • 25g flaked almonds, toasted
  • 150ml basmati rice, rinsed in several changes of cold water, then drained
  • 300ml boiling water
  • pinch of red chilli flakes, to garnish
  • salt
  • pepper
  • Energy 1880kj 447kcal 22%
  • Fat 16g 23%
  • Saturates 2g 11%
  • Sugars 12g 14%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 42.3g Protein 33.5g Fibre 0.9g


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