Dinners are made easy with this chargrilled laksa chicken with cashew rice that makes use of tender chicken breast and zesty laksa paste.


  • 4 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1/2 cup (150g) laksa paste
  • 200g broccoli, cut into florets
  • 2 x 250g pkts microwavable brown, red & wild rice mix
  • 60g pkt Coles Australian Baby Spinach
  • 1/2 cup chopped flat-leaf parsley
  • 1/3 cup (25g) shredded coconut, toasted
  • 1 tbs sesame oil
  • 2/3 cup (100g) roasted salted cashews
  • 1 long red chilli, thinly sliced (optional)

    • Step 1
      Combine the chicken and half the laksa paste in a medium glass or ceramic dish.
    • Step 2
      Heat a chargrill on medium. Spray the chicken with olive oil spray. Cook for 3 mins each side or until browned. Brush top of the chicken with some of the remaining laksa paste. Turn and cook for 1 min. Brush top with remaining laksa paste. Turn and cook for 1 min or until cooked through. Transfer to a large plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
    • Step 3
      Meanwhile, cook broccoli in a large saucepan of boiling water for 2-3 mins or until bright green and tender. Drain.
    • Step 4
      Heat rice following packet directions. Transfer to a large bowl. Add the spinach, broccoli, parsley, coconut, oil and cashews. Stir to combine. Season.
    • Step 5
      Divide rice mixture evenly among serving plates. Top with the chicken and sprinkle with the chilli, if using.


READ  One-pan Thai chicken rice