Garlic Chilli Chicken with Basmati Rice

Power Boosting Food: Jam packed with muscle-building nutrients this terrific dish infuses three intense flavours - ginger, garlic and chilli - delivering a wonderfully warm dish with a spicy kick to it. Ideal to cook in bulk and freeze a few batches, its relatively low cost and can be enjoyed at any time of the year. Add it to your cookbook today:

Time: 50 minutes

Serving: 1


1 onion, chopped
4 green birds eye chillies, finely chopped
3 garlic cloves, crushed
4cm piece ginger, finely grated
canola oil spray
1 tsp cumin
1 tsp crushed chillies
¼ tsp turmeric 
½ tsp chilli powder
2 boneless, skinless chicken breasts, diced
½ tin chopped tomatoes
200ml water
chicken stock cube
100g spinach, roughly chopped
200g basmati rice  


1. Cook the onion, chillies, garlic and ginger in the canola oil spray over a medium heat until the onions turn golden brown, roughly five minutes. Add the spices and cook for 2 minutes.
2. Add the chicken breast and allow to cook for 5-7 minutes.
3. Add the chopped tomatoes, the chicken stock cube and the water. Bring to a simmer, then cover for 20 minutes. Toss in the spinach and cook for another 10 minutes.
4. Meanwhile, combine rice in a large pot of boiling water. Add a pinch of salt and leave to cook for 15 minutes.
5. Drain and fluff up the rice, serving with the garlic chilli chicken. Optional: serve with a tablespoon of fat-free natural yoghurt.

Nutrition Information Per Serving:

871 kcals
92g Protein
99g Carbohydrates
11g Fat

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