CHICKEN & VEG BOWL

Chicken & veg bowl image

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

Provided by Lulu Grimes

Time 30m

Number Of Ingredients 11

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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)

Steps:

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.

Nutrition Facts : Calories 460 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium