Spiced chicken and pumpkin pilaf
2 teaspoons olive oil
1 small red onion, finely chopped
1 clove garlic, finely chopped
1 cup 1cm-diced pumpkin
1 carrot, 1cm diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chilli flakes (optional)
1/2 cup brown basmati rice
1 cup reduced-salt chicken stock
1 cup (140g) cooked, shredded chicken
2 cups baby spinach leaves or chopped silver beet
zest and juice of 1 lime, plus extra, to serve (optional)
2 tablespoons chopped fresh parsley
black pepper, to taste
Total fat 15g
Saturated fat 4g
Dietary fibre 7g
- In a large pot, heat olive oil over a medium heat. Add onion and garlic and cook for 2 minutes. Add pumpkin, carrot and spices. Cook, stirring, for 2 minutes.
- Add rice and stir to combine. Cook for 2-3 minutes. Add stock, reduce heat to low and cover. Cook for 20-25 minutes, until rice is tender. Add chicken and spinach in the last 5 minutes of cooking, to heat through.
- Stir through lime zest and juice and parsley. Season with black pepper and extra lime zest and parsley to taste.
Make it gluten free: Check ground spices and stock are gluten free.
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NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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