- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 460
- Fat Content: 13g
- Saturated Fat Content: 2g
- Carbohydrate Content: 54g
- Sugar Content: 7g
- Fiber Content: 7g
- Protein Content: 27g
- Sodium Content: 0.4g
Chicken & veg bowl
Ingredients
- basmati-rice - 250g brown basmati rice
- rapeseed-oil - 1 tbsp rapeseed oil
- garlic-clove - 1 garlic clove, crushed
- chicken - 2 chicken breasts, sliced
- hoisin-sauce - 2 tbsp hoisin sauce
- edamame-beans - 100g frozen edamame beans or peas, defrosted
- sweetcorn - 100g frozen sweetcorn
- carrots - 100g grated carrots
- red-pepper - 100g red peppers, cut into small cubes
- avocado - 1 avocado, stoned and sliced
- lemon - 1 lemon, cut into quarters, to serve (optional)
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.
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.
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