Spicy Chicken With Carrot and Herb Salad

• 12 teaspoon ground coriander
• 14 teaspoon ground cinnamon
• 14 teaspoon ground turmeric
• 14 teaspoon ground cumin
• 200 g chicken thigh fillets (trimmed of fat)
• cooking spray
• 70 g low-fat yogurt (1/4 cup natural Greek style)
• 20 g Baby Spinach (leaves)
• 12 lemon (cut into wedges to serve)
• 60 g rice (Doongara specified 1/4 cup)
• 2 carrots (coarsely grated)
• 14 cup coriander (fresh leaves)
• 14 cup mint (fresh leaves)
• 125 g green beans (trimmed and sliced)
• 1 spring onion (finely chopped)
• 2 tablespoons orange juice (fresh)
• ground black pepper (fresh)

1. Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
2. Preheat a barbecue grill to medium high.
3. Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
4. Spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
5. CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
6. Add the orange juice and season with pepper and toss to combine.
7. Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.

ground coriander, ground cinnamon, ground turmeric, ground cumin, chicken thigh, cooking spray, lowfat yogurt, lemon, rice, carrots, coriander, mint, green beans, spring onion, orange juice, ground black pepper

Taken from www.food.com/recipe/spicy-chicken-with-carrot-and-herb-salad-444694 (may not work)