PREP 10 MIN COOK 30 MIN
Bathe that chicken in sweet chilli, soy sauce and peanut butter, bake until golden brown, then dig in!
INGREDIENTS based on 1 serving
1⁄2 tbs sweet chilli sauce
1⁄2 tbs soy sauce (or tamari if gluten free)
1⁄2 tbs crunchy natural peanut butter (or other nut butter)
125g skinless chicken thighs skin & fat removed
1⁄8 cup (16g) brown rice
1⁄4 cup (40ml) water
1⁄8 tsp salt
3⁄4 carrot (medium) cut into batons or half moons
75g green beans trimmed
1⁄2 bunch of broccolini (160g bunch)
1⁄4 tsp sesame oil
1⁄4 small red chilli chopped
1⁄8 bunch of fresh coriander (80g bunch) chopped
1⁄2 tsp black sesame seeds
METHOD
Preheat oven to 180°C and line a baking tray with baking paper.
Whisk sweet chilli, soy and peanut butter together until combined and toss with chicken. Arrange chicken on tray and bake for 25-30 minutes or until cooked through.
Meanwhile, place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes. Remove from heat and stand, covered for 5 minutes before fluffing with a fork.
In the last 10 minutes of cooking the chicken and rice, bring a saucepan of water to the boil and steam carrots, beans and broccolini for 5 minutes, or until tender-crisp. Toss vegetables with oil and chilli.
Place rice, chicken and vegetables on plate and scatter with coriander and sesame seeds to serve.
NUTRITION
Energy (kJ) 1871 kJ / 447 cals
Protein 33.4 g
Fat 19.8 g
Sat. Fat 4.5 g
Carbs 27 g
Sugar 11.5 g
Fiber 10 g