Womens_Health_Australia_December_2016

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CUMIN CHICKEN

WITH SPICY

PISTACHIO SUNRICE

RICE AND QUINOA

Zoe Bingley-Pullin shares

her delicious recipe:

INGREDIENTS

Chicken:

300g chicken breast

(^1) ⁄ 4 tbs cumin, ground
(^1) ⁄ 4 tbs coriander, ground
1 tsp chilli powder
(^1) ⁄ 4 cup Greek yoghurt
(^1) ⁄ 4 cup fresh coriander,
chopped
1 tsp sea salt
Pistachio Rice and Quinoa:
1 cup cooked SunRice
Brown Rice and Quinoa
2 tbs pistachios
2 tbs pomegranate seeds
1 tbs currants
1 tsp lemon zest
2 tbs lemon juice
2 tbs extra virgin olive oil
1 tsp sea salt
Serve with full cream
yoghurt
METHOD
1 In a large mixing bowl
add all of the chicken
ingredients and combine
until chicken is well coated.
Leave to marinate for
15 minutes.
2 In another mixing bowl
combine all of the rice and
quinoa ingredients and
leave to marinate.
3 Heat a large griddle or
frying pan to a medium/
high heat and cook the
chicken breasts for 3-4
minutes each side.
4 Serve the chicken on
a bed of spicy rice and
quinoa, topped with a
spoon of yoghurt and a
sprinkle of coriander and
pomegranate seeds.
For more about the SunRice range, visit sunrice.com.au
NUTRITIONIST AND CHEF ZOE BINGLEY-PULLIN TELLS
US WHY SHE’S A BIG FAN OF THE LITTLE GRAIN
“With goodness in
every grain, it’s time
to add some rice to
your next meal!”

• Zoe Bingley-Pullin,
  Nutritionist and chef

I

f you’re like me and are looking

to eat natural, minimally

processed foods, then rice is

the perfect choice as part of a

healthy, balanced diet filled with

wholegrains, plenty of fresh

vegetables and protein! This is

why I’ve partnered with SunRice.

Brown rice is a super-tasty,

versatile way to get wholegrains

into your diet. I use the absorption

method to cook it, which is the

same as white rice except you just

cook it a little longer. Whether it is

served with beautiful roast veggies

or in a fresh rice salad, there’s so

much versatility with rice and

there’s an option for everyone.