- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 460
- Carbohydrate Content: 54g
- Fat Content: 13g
- Fiber Content: 7g
- Protein Content: 27g
- Saturated Fat Content: 2g
- Sodium Content: 0.4g
- Sugar Content: 7g
Chicken & veg bowl Recipe
Chicken & veg bowl is a Healthy summer recipe for 4 people, takes only 15 mins; recipe has basmati rice, rapeseed oil and garlic clove.
Ingredients
- Red Pepper - 100g red peppers, cut into small cubes
- Garlic Clove - 1 garlic clove, crushed
- Lemon - 1 lemon, cut into quarters, to serve (optional)
- Chicken - 2 chicken breasts, sliced
- Avocado - 1 avocado, stoned and sliced
- Hoisin Sauce - 2 tbsp hoisin sauce
- Rapeseed Oil - 1 tbsp rapeseed oil
- Basmati Rice - 250g brown basmati rice
- Sweetcorn - 100g frozen sweetcorn
- Edamame Beans - 100g frozen edamame beans or peas, defrosted
- Carrots - 100g grated carrots
Instructions
- Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan orwok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.
- Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.
