with Garlicky Baby Broccoli & Lime
Sweet, sticky and full of zing! This teriyaki chicken brings the flavour, teamed with speedy corn rice, punchy garlicky greens and a hit of lime and coriander to keep things fresh and fabulous. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Sweetcorn
1 tin
Diced Chicken
300 g
Teriyaki sauce
1 packet
Microwavable Basmati Rice
1 packet
Baby broccoli
1
Lime
1
Garlic
2
Olive oil
1 drizzle
• Trim baby broccoli, halving any thicker stalks lengthways. Finely chop garlic. Slice lime into wedges.
• Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season with salt and pepper and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add teriyaki sauce, a squeeze of lime juice and a splash of water, tossing to coat, 1 minute. Season with pepper.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Microwave basmati rice until steaming, 2-3 minutes. To the rice packet, add corn and fluff up with a fork.
• Divide corn rice and garlicky baby broccoli between bowls. Top with teriyaki chicken.
• Serve with any remaining lime wedges. Enjoy!
509
kcal
Calories
2130
kJ
Energy (kJ)
12
g
Fat
2.3
g
of which saturates
54.5
g
Carbohydrate
13.7
g
of which sugars
6.2
g
Dietary Fibre
41.3
g
Protein
0
mg
Cholesterol
694
mg
Sodium
with Garlicky Baby Broccoli & Lime
with Garlicky Greens & Lemon