Peanut butter rainbow rice

Enjoy a colourful bowl of healthy goodness with chicken, rice and veg. A great family dish that’s freezable, the peanut butter dressing will prove popular!

Prep:15 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 557
fat 18g
saturates 4g
carbs 59g
sugars 0g
fibre 6g
protein 36g
salt 0.7g

Ingredients

400g skinless chicken breasts, cut into 1-inch cubes
1 small aubergine, cut into 1-inch cubes
1 red or orange pepper, deseeded and chopped
195g can sweetcorn, drained
250g rice
2 tsp sesame oil
6 tbsp peanut butter
2 tsp soy sauce
2 tsp honey
1 tsp crushed ginger
1 tsp crushed garlic
sliced spring onion
ribboned carrot
ribboned cucumber
sesame seeds, for sprinkling
chopped chillies or chilli oil (for the grown-ups)

Method

Whisk together all the sauce ingredients until smooth, then season to taste. Set half aside. Add 2 tbsp cold water to the remaining half to loosen. Heat the oven to 200C/180C fan/gas 6.
Mix together the chicken, aubergine, pepper and sweetcorn with the thicker sauce in a roasting tin. Season, cover with foil and bake for 25-30 mins, until the chicken is cooked through and the veg is soft.
Meanwhile, cook the rice following pack instructions, then combine with the baked chicken and veg. Drizzle over the loosened sauce. If freezing, leave to cool completely first. Can be frozen for up to one month. Sauce can be frozen separately. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Top with the serving ingredients.

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