A new way to serve chicken breast, this speedy dinner sees roasted chicken paired with vegetable-spiked rice and a crunchy peanut butter and sriracha dressing
Ingredients
2 skinless chicken breasts
spray oil
75g green beans
75g baby corn
100g wholegrain rice
a small handful coriander, chopped
2 spring onions, thinly sliced
2 tbsp crunchy peanut butter
1 tbsp sriracha
1 tbsp soy sauce
2 tbsp rice vinegar
Step by step
Heat the oven to 200C/fan 180C/gas 6. Season the chicken breasts all over and chill for 15 minutes. Remove the chicken from the fridge, put onto a baking-paper-lined tray, spray with a little oil and roast for 5 minutes. Add the green beans and baby corn to the tray, tossing well and roasting for another 10 minutes until the chicken is just cooked through. Cover loosely with foil and rest for 10 minutes.
Meanwhile, cook the wholegrain rice in a large pan of lightly salted boiling water, then drain well.
For the dressing, whisk together the peanut butter, sriracha, soy, rice vinegar with 75ml water and some seasoning to make a loose sauce.
Serve the rice, chicken and veg with the sauce poured over, and the coriander and spring onions sprinkled on top.
