Herb-Roasted Chicken with Herbed Rice Salad

Serves 2

7 Points® per serving

Ingredients

300g brown rice, cooked
200g frozen peas
4 medium chicken breasts
4 spring onions, trimmed and sliced
4 sprigs of fresh thyme
2½ cloves of garlic, 2 halved, ½ crushed
1 medium green pepper
1 medium cucumber, sliced
5 tsp cider vinegar
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp mint sauce
1 tbsp water
1 tbsp fresh mint
1 tbsp fresh coriander
1 tbsp fresh parsley
1 tsp dried sage
½ tsp mustard powder
¼ tsp dried mixed herbs
Salt and pepper, to taste

Method

Step 1: Preheat the air fryer to 210°C.
Step 2: Season the chicken breasts with salt and pepper. Squeeze lemon juice over the chicken, then sprinkle over the dried sage, chopped parsley and thyme sprigs.
Step 3: Add the seasoned chicken and garlic to the air fryer compartment and cook for 10-15 minutes.
Step 4: Meanwhile, bring a small pan of water to the boil. Add the peas and cook for 2 minutes, then drain.
Step 5: In a large bowl, combine the cooked rice, cucumber, green pepper, spring onion and peas.
Step 6: To make the dressing, put the olive oil, mint sauce, water, cider vinegar, crushed garlic, mustard powder and dried mixed herbs in a clear jar. Season well, then screw on the lid and shake to combine.
Step 7: Drizzle the dressing over the rice and toss to combine. Mix in the fresh mint and coriander.

Serve the chicken with rice and salad on the side.