Honey & soy chicken with sesame broccoli
Enjoy these sticky honey and soy chicken thighs as part of an easy midweek meal. This budget-friendly dinner is sure to be a family favourite
Roasted aubergine with chilli peanut dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 tbsp oil
- 1 tbsp sweet chilli sauce
- 2 tsp soy sauce
- 1 small aubergine
- 1 tbsp peanut butter
- ½ lime
- 70g basmati rice
- small bunch coriandera few leaves picked to serve, the rest chopped
- 2 spring onionsthinly sliced
Nutrition: Per serving
- kcal532
- fat21g
- saturates3g
- carbs66g
- sugars14g
- fibre10g
- protein13g
- salt2g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Mix the oil with ½ tbsp sweet chilli sauce and 1 tsp soy. Cut the aubergine into wedges lengthways, then transfer to a foil-lined roasting tin. Pour over the sweet chilli mixture and toss. Separate them out so they cook evenly, then roast for 30 mins.
step 2
Meanwhile, mix the remaining sweet chilli, soy and the peanut butter. Squeeze in the lime, then add a splash of water and set aside. When the aubergine has 15 mins left, cook the rice following pack instructions, then stir through the chopped coriander and spring onion.
step 3
Pile the rice into a bowl, and top with the aubergine. Drizzle over the peanut sauce, then scatter over the coriander leaves and spring onions.
