Healthy summer recipe for 4 people, takes only 15 mins; recipe has basmati rice, rapeseed oil, garlic clove, chicken, hoisin sauce, edamame beans, sweetcorn, carrots, red pepper, avocado and lemon.
Chicken & veg bowl
Course: Healthy summer
Servings
4
servings
Prep time
15 mins
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
Directions
- 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.
