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Griddle Pan Chilli, Coriander and Garlic Marinated Chicken ..

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Griddle Pan Chilli, Coriander and Garlic Marinated Chicken Breast with Grilled Mediterranean Vegetables and Rice
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Griddle Pan Chilli, Coriander and Garlic Marinated Chicken Breast with Grilled Mediterranean Vegetables and Rice

Added by: on May 22nd, 2013
This is a a great little Summer dish that I created and is easy to make. It delivers on flavour really well as the key ingredients are classic combinations. It's best to use a blender to make the marinade in seconds. The Chicken would work great on a bbq!
Rating:
5
Prep Time:
10 min
Cook Time:
30 min
Ready In:
70 min

Servings

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Original Recipe Yield: 2 servings
 

Ingredients:

  • 2 Chicken Breasts
  • 1 cup Long Grain Rice
  • Turmeric
  • 1 Courgette ( Halved then chopped into chunks)
  • 1 Aubergine (Sliced lengthways)
  • 1 Onion (Cut into 8 wedges)
  • 1 Red & 1 Yellow pepper (Cut into chunks)
  • Seasoning
  • 1 Lemon
  • For the Marinade
  • 2 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar
  • 1/2 medium Hot Chilli (deseeded )
  • 1 small Bunch Coriander
  • 1 clove Garlic
Nutrition Facts
Griddle Pan Chilli, Coriander and Garlic Marinated Chicken Breast with Grilled Mediterranean Vegetables and Rice

Servings Per Recipe: 2

Amount Per Serving

Calories: 741

  • Total Fat: 18.3 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 75.5 mg
  • Sodium: 152.1 mg
  • Total Carbs: 108 g
  •     Dietary Fiber: 11.7 g
  •     Sugars: 16.8 g
  • Protein: 36.4 g
VIEW DETAILED NUTRITION

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Directions:

1

Put all the ingredients for the marinade into a food processor and blitz until smooth. Season.

2

Make small incisions in the Chicken Breasts then cover with the marinade getting into the incisions. Cover and set to one side for about 30 minutes (not in the fridge).

3

Season and oil the Aubergine slices, Pepper chunks, Onion wedges and Courgette chunks.

4

Place a large Griddle pan on a high heat and on one side, place the chicken breasts in so they sizzle. Add all the vegetables ( except the aubergine slices) to the other side of the pan and allow the high heat for 8 minutes then lower to a medium heat. Turn the Chicken over, turn and stir the Vegetables and cook for a further 20 minutes. After about 10 minutes, place foil or a baking tray over the griddle pan – this will allow the chicken to cook through.

5

Whilst the griddle is covered, place a pan of salted water on the heat and bring to the boil. Add a pinch of turmeric and the cup of rice and cook as per instructions.

6

Once the vegetables have softened and have a good bit of colour from the griddle pan, squeeze over some the juice of half the lemon. Remove the Vegetables and the Chicken then, up the heat, add the Aubergine to the Griddle and cook for 3 minutes on each side.

7

Drain the rice and rinse with boiling water from your kettle.

8

Plate up the fruits of your labour, and use the other half of the lemon as a garnish.

9

Eat. Enjoy. Think about the summer sun

Cooks' note:
Take your time when cooking, feel relaxed.

See my blog at http://tasteofthenorth.me

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Ratings & Reviews:

Amanda L

Amanda L

By: Amanda L on May 22nd, 2013
Rating:
0
great recipe! looks delicious

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