cumin spiced chicken on a beetroot rice salad

Serves 4

Poppy cooks...

1. Place
   2 tablespoons olive oil,
   1 tablespoon ground cumin,
   2 garlic cloves, minced,
   pinch of celtic sea salt + cracked black pepper and
   500g chicken tenderloins in a mixing bowl or plastic freezer bag making sure to coat chicken and set aside to marinade. This can be done up to 24 hours ahead of time.
   
   
2. Cook
   2 cups of jasmine rice.
   
   
3. Once the rice is cooked, stir through
   2 spring onions, diagonally sliced,handful coriander, roughly chopped,
   2 mint leaves, roughly chopped and
   250g beetroot, cooked, peeled and chopped.
   
   
4. Make dressing by mixing together
   orange, juice + zest,
   1 tablespoon white wine vinegar,2.5 tablespoons olive oil,
   celtic sea salt + cracked black pepper, to taste. Stir through rice salad.
   
   
5. Pan fry chicken on each side until slightly charred.
   
   
6. Serve salad with chicken on top, and drizzle with
   coconut yoghurt.

Notes
Chicken tenderloins are much more tender (hence the name) than chicken breast fillet.

I also love "Love Beets Australia" who produce peeled and cooked beetroots to save you all the mess!