Chipotle-Lime Cod, Brown Rice & Spinach Plate
Big flavour, sensible numbers. This Mexican plate pairs cod with brown rice for 48g protein and roughly 388 kcal.
Ingredients
- 160g Cod Fillet
- 120g brown rice
- 80g courgette
- 80g spinach
- 8g sriracha
- 15g lime
- 50g greek yoghurt
- 1 tsp chipotle chilli flakes & cumin
- fresh coriander
Method
-
1
Prep everything first: wash and trim the courgette and spinach, then measure out the sauce ingredients.
-
2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
-
3
Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.
-
4
Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.
-
5
Meanwhile, steam or stir-fry the courgette and spinach for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: brown rice first, then the veg and cod, spooning over any remaining sauce. Finish with the fresh coriander.
Tap ingredients and steps to tick them off as you cook.