Nutrition Info (Per Serving)

461kcal Energy

53g Carbohydrate

50g Protein

23g (of which Sugar)

3.7g Fat

8.1g Fibre

0.8g (of which Saturated Fat)

1.8g Salt

Ingredients

For the sauce

3 tbsp reduced salt soy sauce

7 tbsp sriracha

1 tbsp rice vinegar

2 tbsp maple syrup

4 skinless chicken breasts (750g)

2 tpsp oil

3 leeks, cleaned, trimmed and sliced

3 cloves garlic, sliced

400g pre cooked basmati rice

200g frozen peas

250g bag of kale

To cook the chicken

Mix the sauce ingredients in a jar.
Add 1/4 the sauce to a bowl, add the chicken and coat well.
Place the chicken under the grill and brush with 1 tbsp oil. Cook for 12-13 minutes, flipping a few times until cooked through.
In the meantime, add the leeks to a large pan along with 1tbsp oil.
Cook for on a medium heat for approx 5 minutes until soft.
Now add the garlic and fry for a further minute.
Add the pre cooked rice, peas and kale, stir well and cook for 3-4 minutes.
Finally, add the reserved sauce and stir to coat the rice.
Season to taste and then serve the rice with the chicken.

You can double the sauce amounts and reserve half to pour over the chicken & rice at the end for extra flavour and stickiness.

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