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Winter Recipe: Spicy Chilli Chicken with Brown Rice Salad

Beat those winter blues with this delicious spicy chilli chicken recipe, it's super easy make and won't leave you tired and sluggish like some winter meals can.

Perfect for a post workout meal as it's packed full of protein, the chilli also helps to relieve migraines, and muscle and joint pain.

Serves 4


400 g Chicken Breast Fillet.


lime wedges to serve


3 garlic cloves

3 cm fresh ginger- peeled and grated

Juice of 1 lemon

2 tsp raw honey

1 tsp dried chilli flakes

1 tsp sweet paprika

3 tblsp chopped fresh parsley

sea salt and ground black pepper- to taste

2 tblsp water

Rice Salad

240 g brown rice

1 medium yellow capsicum-finely diced

1/2 small red onion- finely diced

1 Lebanese cucumber- finely diced

1 large handful baby spinach- shredded


300 g low-fat plain yoghurt

lime juice- to taste

2 tblsp chopped fresh coriander


To make the marinade, place garlic, ginger, lemon juice, honey, chilli, paprika, parsley, salt, pepper and water together in a bowl and whisk. Place chicken into bowl and rub with the marinade. Cover bowl and place in fridge to marinate for 1 hour.

To make the rice salad, place rice in a small saucepan with 600 ml of water, on high heat until it boils. Cover and reduce heat to medium, cook for 20-25mins. Take off the heat and set aside to cool.

Mix together the rice, capsicum, onion, cucumber and spinach in a bowl.

To make the dressing, whisk yoghurt, lime juice and coriander in a small bowl.

Heat the oil in the fry pan on medium heat, add chicken and marinade, cook for 4-6 minutes each side or until its cooked through and liquid has evaporated.

To serve, place rice salad in a bowl and place the chicken on top. Drizzle over the yoghurt dressing and serve with the lime wedges

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