Chicken & veg bowl

2 or 5-a-day chicken easy family fibre healthy kids kids cooking low calorie midweek meal quick rice veg

N/A

Source

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.