This is a mishmash of two recipes, that somehow really worked together. I'd been wanting to try Tequila Lime Chicken forever but never got round to it and then I found the salad recipe and with the coriander in both I thought it would bring the two together and it does work. the addition of mushrooms is mine too as they needed using up! It's a lovely light and reasonably healthy lunch.
Tequila Lime Grilled Chicken, Broccoli and Rice Salad
(adapted from Closet Cooking and Tesco Real Food)
For the chicken
120ml lime juice
2 tbsp oil
zest half lime
1 jalapeno pepper
2 cloves garlic
1 handful coriander
1 tsp ground cumin
salt and pepper to taste
4 chicken breasts
For the salad
300g basmati and wild rice
200g tenderstem broccoli, cut into 3cm lengths
200g mushrooms, sliced
400g 0% fat Greek yogurt
3 tbsp fresh chopped coriander, plus extra to serve
15 mint leaves cut into thin strips
juice and zest of 2 limes
6 sliced green spring onions
4 tequila lime chicken breasts, sliced
Put the tequila, lime juice, oil, lime zest, jalapeno, garlic, coriander, cumin, salt and pepper in a food processor and blitz until pureed.
Place the chicken in a freezer bag, add the marinade and marinate for several hours or over night.
Grill the chicken until cooked, about 5-7 minutes per side, then set aside and leave to cool.
To make the salad; Cook the rice according to packet instructions, adding the broccoli for the last 3-4 mins.
Heat a frying pan and add a little oil, add the mushrooms and fry until golden, then leave to cool.
Meanwhile, mix together the yogurt, coriander, mint, lime juice and lime zest and leave to infuse for a few minutes. Put the chicken, rice, broccoli, and spring onions in a large mixing bowl and season.
Add the yogurt dressing and combine the ingredients together. Serve with a sprinkling of chopped coriander.