Chicken & veg bowl

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

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 460
  • fat 13g
  • saturates 2g
  • carbs 54g
  • sugars 7g
  • fibre 7g
  • protein 27g
  • salt 0.4g


  • 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)


  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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