Written by Catherine Saxelby
on Tuesday, 20 April 2010.
Tagged: chicken, dairy-free, dinner, egg-free, gluten-free, healthy cooking, healthy eating, healthy recipe, high fibre, low fat, low salt, main course, meat, moderate, salad
This julienne salad of tomato, onion, cucumber and coriander is very versatile and will dress up anything from a simple grill or BBQ.
Tomatoes are good for you!
Read up why tomatoes rate as one of my top super foods for health and nutrition.
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One serve (including ½ cup cooked brown rice) = 1860 kJ (443 Cals), 13 g fat (includes 4 g saturated fat), 31 g carbohydrate (includes 6 g sugars), 4 g fibre, 180 mg sodium. Read our nutrition rating system.
1. Peel the onion, wash tomatoes and remove seeds and inner membranes. Cut both into julienne-style strips.
2. Cut the cucumber into halves. Remove the seeds (use a spoon) and slice into thin strips. Mix with tomatoes, onion, coriander and chilli sauce, adding pepper to taste.
3. Sprinkle each chicken breast fillet with paprika, then place on a lightly-oiled tray and grill for about 5 minutes on each side, until cooked through. Alternatively cook on a hot barbecue grill.
4. Arrange rice on a dinner plate. Place grilled chicken breast fillet on top. Top with the julienne salad and serve with a wedge of lime.
Rice - If you want to cook it from raw, you'll need 2/3 cup raw brown rice to make 2 cups of cooked rice, which is enough for 4 people.
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