Chicken & veg bowl

Make this colourful chicken, brown rice and vegetable dish for the whole family. With avocado, edamame beans, sweetcorn and carrots, it’s not only tasty, but healthy too

Prep:15 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 460
fat 13g
saturates 2g
carbs 54g
sugars 7g
fibre 7g
protein 27g
salt 0.4g

Ingredients

250g brown basmati rice
1 tbsp rapeseed oil
1 garlic clove, crushed
2 chicken breasts, sliced
2 tbsp hoisin sauce
100g frozen edamame beans or peas, defrosted
100g frozen sweetcorn
100g grated carrots
100g red peppers, cut into small cubes
1 avocado, stoned and sliced
1 lemon, cut into quarters, to serve (optional)

Method

Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, 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.