¾ tsp ground coriander
¾ tsp ground cumin
¾ tsp ground turmeric
¾ tsp garlic powder
¾ tsp dried oregano
500 g chicken tenderloins
3 spring/green onions, thinly sliced
3 garlic cloves, crushed
3 tomatoes, diced
½ cup prepared gluten-free chicken stock
- Combine coriander, cumin, turmeric, garlic powder, oregano and a pinch of salt and pepper in a bowl. Add chicken and toss to coat.
- Heat 2 teaspoons olive oil in a large non-stick frying pan over medium-high heat. Add chicken and cook for 3-4 min each side or until cooked through. Transfer to a plate and set aside.
- Add the spring/ green onions, crushed garlic and tomato to pan and cook, stirring often, for 3 min or until softened. Add the stock and stir to combine. Return chicken to pan and simmer, covered, for 1-2 min. Season with pepper and serve with cooked brown 90 sec rice. Garnish with fresh parsley and lemon wedges.