Chicken and brown rice bowls with roast veg
Spiced chicken, nutty brown rice and roast vegetables in one bowl, finished with a lemony yoghurt dressing.
- Time50 min
- LevelEasy
- Costabout £1.63 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Rinse the rice, then boil it in plenty of salted water for 25 minutes, until tender. Drain well.
25 min - 2
Rub the chicken with the cumin, paprika, half the oil, salt and pepper. Put on a large tray.
- 3
Toss the courgette, pepper and onion in the rest of the oil and put round the chicken.
- 4
Roast for 25 minutes, until the chicken is cooked through and white inside, and the veg are charred at the edges.
25 min - 5
Mix the coconut yoghurt with the lemon juice and zest and a pinch of salt.
- 6
Slice the chicken. Divide the rice between bowls, top with chicken and veg, spoon over the dressing and scatter with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.