Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by seasoning the chicken all over with ½ tsp smoked paprika, cumin, coriander and garlic granules.
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For
1
M
I
120
g
Chicken breast
1/2 + 1/4
tsp
Smoked paprika
1/2
tsp
Ground cumin
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Per Serving
Calories
517kcal
Fat
4.4g
Carbs
74.5g
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You can use chicken thighs instead - adjust the cooking time by a further 3 minutes for a crispy coating Use Mexican flavoured rice rather than plain rice to add an extra burst of flavour Store the chicken and rice in the fridge for up to 3 days. Keep the chopped salad separate to the rest of the food. Ensure it is completely cool before refrigerating. Store in an airtight container.
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laura M
11 days ago
We love this, using the marinade again for a chicken wrap lunch tomorrow x yum yum x
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S
Stephanie P
2 months ago
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S
Stephanie P
3 months ago
Tasted amazing. Adding it into the meal prep rotation for work!
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Alex
3 months ago
Good idea!
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B
Becky J
5 months ago
This one’s going down as a favourite, so good 👌🏻
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Alex
5 months ago
An instant favourite, just love hearing this Becky! 😍 x
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H
Hannah S
9 months ago
Nice but could have done with some sort of sauce!
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R
Rachel S
a year ago
Is there any way of cooking this dish, but reducing the fat? It seems very high but looks so yum!
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A
Alexandra H
a year ago
Hey Rachel, my apologies I think something went wrong when it migrated from my old platform as this isn't a high fat dish. This is only 4.4g fat. Updated the app to reflect x
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Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by seasoning the chicken all over with ½ tsp smoked paprika, cumin, coriander and garlic granules.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
120
g
Chicken breast
1/2 + 1/4
tsp
Smoked paprika
1/2
tsp
Ground cumin
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
517kcal
Fat
4.4g
Carbs
74.5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
You can use chicken thighs instead - adjust the cooking time by a further 3 minutes for a crispy coating Use Mexican flavoured rice rather than plain rice to add an extra burst of flavour Store the chicken and rice in the fridge for up to 3 days. Keep the chopped salad separate to the rest of the food. Ensure it is completely cool before refrigerating. Store in an airtight container.
Only visible to you
Made it?
Cancel
laura M
11 days ago
We love this, using the marinade again for a chicken wrap lunch tomorrow x yum yum x
Like
Reply
Cancel
S
Stephanie P
2 months ago
Like
Reply
Cancel
S
Stephanie P
3 months ago
Tasted amazing. Adding it into the meal prep rotation for work!
Like
Reply
Cancel
Alex
3 months ago
Good idea!
Like
Reply
Cancel
B
Becky J
5 months ago
This one’s going down as a favourite, so good 👌🏻
Like
Reply
Cancel
Alex
5 months ago
An instant favourite, just love hearing this Becky! 😍 x
Like
Reply
Cancel
H
Hannah S
9 months ago
Nice but could have done with some sort of sauce!
Like
Reply
Cancel
R
Rachel S
a year ago
Is there any way of cooking this dish, but reducing the fat? It seems very high but looks so yum!
Like
Reply
Cancel
A
Alexandra H
a year ago
Hey Rachel, my apologies I think something went wrong when it migrated from my old platform as this isn't a high fat dish. This is only 4.4g fat. Updated the app to reflect x
Like
Reply
Cancel
