Puttanesca meatball bake
This quick-to-prepare pasta bake with capers, chilli flakes, olives and courgettes is the ideal midweek meal. Tasty and filling, it'll satisfy the whole family
Chicken & veg bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g brown basmati rice
- 1 tbsp rapeseed oil
- 1 garlic clovecrushed
- 2 chickenbreasts, sliced
- 2 tbsp hoisin sauce
- 100g frozen edamame beansor peas, defrosted
- 100g frozen sweetcorn
- 100g grated carrots
- 100g red pepperscut into small cubes
- 1 avocadostoned and sliced
- 1 lemoncut into quarters, to serve (optional)
Nutrition: Per serving
- kcal460low
- fat13g
- saturates2g
- carbs54g
- sugars7g
- fibre7g
- protein27g
- salt0.4g
Method
step 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.
step 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.
