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Cuban BBQ chicken

Name: Cuban BBQ chicken
Cook time: 25 min
Yield: 4

with asparagus and pineapple salsa

Ready in around 25 mins

RECIPE FACT:

Cuba is the largest island in the Caribbean Sea. Created millions of years ago when two of the Earth's tectonic plates collided.

Nutritional Info:

Energy: 1918kj (459Kcal)
Protein: 51g
Carbohydrate: 49g
sugars: 9g
Fat, total: 6g
saturated: 2g
Sodium: 482mg
Contains: Gluten, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE SALSA:

Cut the capsicum in half, remove the seeds and slice into ½ cm strips. Thinly slice the spring onions on the diagonal. Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Cut the asparagus in half. Roughly chop the coriander, including the stalks and place in a small bowl. Roughly chop the pineapple chunks, add to the bowl, drizzle with olive oil and season with salt and pepper. Set aside until needed.
2. TO PREPARE THE RICE AND ASPARAGUS:

Open the bag of steamed mixed rice, breaking up any clumps by squeezing gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the capsicum and cook for 1-2 mins. Add the mixed rice and half of the spring onion, season with salt and pepper and cook for 2-3 mins until hot. Remove from the pan and cover to keep warm. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the asparagus and cook for 3-4 mins until charred and cooked through.
3. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken in 2-3 cm wide slices. Open the Cuban BBQ sauce and remove the red chilli from the top. Finely slice if using or discard if not. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken then season with salt and cook for 3-4 mins, turning regularly. Pour over the Cuban BBQ sauce and add some or all the chilli (if using). Cook for a further 1-2 mins or until the chicken is cooked through.
TO SERVE:

Divide the rice and asparagus between plates and top with Cuban BBQ chicken, drizzling over any leftover sauce. Spoon over the pineapple salsa and sprinkle with remaining spring onion.