Sweet Chilli-glazed Chicken with Vegetables

PREP 10 MIN COOK  30 MIN

Bathe that chicken in sweet chilli, soy sauce and peanut butter, bake until golden brown, then dig in!

INGREDIENTS based on 1 serving

1⁄2 tbs sweet chilli sauce 

1⁄2 tbs soy sauce (or tamari if gluten free) 

1⁄2 tbs crunchy natural peanut butter (or other nut butter) 

125g skinless chicken thighs skin & fat removed

1⁄8 cup (16g) brown rice 

1⁄4 cup (40ml) water 

1⁄8 tsp salt 

3⁄4 carrot (medium) cut into batons or half moons

75g green beans trimmed

1⁄2 bunch of broccolini (160g bunch) 

1⁄4 tsp sesame oil 

1⁄4 small red chilli chopped

1⁄8 bunch of fresh coriander (80g bunch) chopped

1⁄2 tsp black sesame seeds

METHOD

Preheat oven to 180°C and line a baking tray with baking paper.

Whisk sweet chilli, soy and peanut butter together until combined and toss with chicken. Arrange chicken on tray and bake for 25-30 minutes or until cooked through.

Meanwhile, place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes. Remove from heat and stand, covered for 5 minutes before fluffing with a fork.

In the last 10 minutes of cooking the chicken and rice, bring a saucepan of water to the boil and steam carrots, beans and broccolini for 5 minutes, or until tender-crisp. Toss vegetables with oil and chilli.

Place rice, chicken and vegetables on plate and scatter with coriander and sesame seeds to serve.

NUTRITION

Energy (kJ) 1871 kJ / 447 cals

Protein 33.4 g

Fat 19.8 g

Sat. Fat 4.5 g

Carbs 27 g

Sugar 11.5 g

Fiber 10 g