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Lindsay Clark
Rice salad with caribbean chicken and beans
Salad of yellow rice, chicken, Caribbean Spice, black beans, paprika, kiwi, red onion and lime.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, cut the chicken fillet into cubes. Sprinkle with the Caribbean Spice and mix in the oil.
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Heat a skillet without oil or butter and fry the chicken for 6 minutes on medium heat.
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Meanwhile, put the beans in a colander, rinse and drain. Remove the stalk of the peppers and remove the seeds with a sharp knife.
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Cut the flesh into cubes. Add the beans and paprika to the chicken and cook for another 4 minutes. Season with salt and pepper.
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Peel and cut the kiwis into cubes of 1 cm and cut the onion. Grate the green skin of the lime and squeeze out the fruit.
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Mix the kiwi, onion, lime spice and 2 tablespoons juice (per 4 people). Season with salt and pepper.
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Scoop the rice through the chicken vegetable mixture. Divide over a flat dish and divide the salsa over it.
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Nutrition
615Calories
Sodium25% DV600mg
Fat25% DV16g
Protein66% DV33g
Carbs26% DV79g
Fiber52% DV13g
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