-1 lb boneless skinless chicken breast
-lime wedges, to serve
-2 garlic cloves, crushed
-3/4 inch ginger, peeled and grated
-juice of 1 lemon
-2 tsp honey
-1/2 tsp dried chili flakes
-1/2 tsp sweet paprika
-2 tbsp. chopped fresh parsley
-sea salt and black pepper, to taste
-1 cup brown rice
-1/2 medium green bell pepper, finely diced
-1/4 small red onion, finely diced
-1 Lebanese cucumber, finely diced
-2 oz frozen corn kernels, thawed
-1 small handful baby spinach leaves, shredded
-7 oz low-fat plain yogurt
-lime juice, to taste
-1 tbsp. chopped fresh cilantro
To make the marinade, whisk the garlic, ginger, lemon juice, honey, chili, paprika, salt, pepper, and 1 tbsp. of water together in a bag.
Place the chicken in the bag or bowl and rub with the marinade. Cover with plastic wrap (if using a bowl) and refrigerate for 1 hour to marinate.
To make the rice salad, place the rice and 2 cups of water in a small saucepan over high heat to bring it to a boil, stirring occasionally. Cover and reduce the heat to medium-low. Simmer for 25-30 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Set aside to cool.
Place the rice, bell pepper, onion, cucumber, corn, and spinach in a bowl and toss gently to combine.
To make the dressing, whisk the yogurt, lime juice, and cilantro together in a small bowl.
Heat a non-stick fry pan over medium heat and spray lightly with oil spray. Add the chicken and cook for 4-6 minutes on each side or until cooked through. Set aside to cool slightly.
To serve, place the rice salad on two serving plates and top with the peri peri chicken. Drizzle over yogurt dressing and serve with lime wedges on the side.