Chicken & veg bowl
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
My go to midweek dinner has to be this chicken and veg bowl. It's ready in just 30 minutes from start to finish, which makes it perfect for those busy evenings when you need something nutritious but don't have hours to spend cooking. The brown basmati rice is packed with fiber to keep you feeling full, and I love how you can customize it with whatever vegetables you have on hand. Everything comes together in one bowl, which means minimal cleanup and maximum flavor. It's honestly become a staple in my kitchen because it's economical, delicious, and genuinely good for you.
Ella x
Ingredients
- 250 gbrown basmati rice
- 1 tbsprapeseed oil
- 11 garlic clove crushed
- 12 chicken breasts(sliced)
- 2 tbsphoisin sauce
- 100 gfrozen edamame beans or peas(defrosted)
- 100 gfrozen sweetcorn
- 100 ggrated carrots
- 100 gred peppers cut into small cubes
- 11 avocado stoned and sliced
- 11 lemon cut into quarters(to serve (optional)
Detail level
Instructions
- 1
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.
- 2
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.
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