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How to make Lemon garlic chicken with warm fennel and tahini rice salad

Yield = 4
Prep time: 0:09
Cook time: 0:08
Total time: 0:17

Ingredients

  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated lemon rind
  • 2 1/2 tablespoons extra virgin olive oil
  • 600g chicken breast fillets, thickly sliced
  • 1 large fennel bulb, very thinly sliced, fronds reserved
  • 1 large carrot, peeled into ribbons
  • 450g packet brown 2 1/2 minute microwave rice
  • 400g can chickpeas, drained, rinsed
  • 1/4 cup lemon juice
  • 2 tablespoons tahini
  • 1 avocado, sliced
  • 3/4 cup fresh mint leaves

Method

  • Step 1 Place garlic, lemon rind and 2 tablespoons oil in a glass or ceramic bowl. Season with salt and pepper. Add chicken. Toss to coat.
  • Step 2 Heat remaining oil in a deep frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  • Step 3 Add fennel and carrot to pan. Cook for 2 minutes or until just tender. Add rice, chickpeas, lemon juice and tahini to pan. Cook, stirring, for 2 minutes or until heated through. Remove from heat. Add chicken, avocado and mint. Gently toss to combine. Serve topped with reserved fennel fronds.