Tangy chicken breasts
An easy meal in under half an hour that will impress the whole family
Fruity rice with toasted cashews
Serves 6
Easy
Prep:
Cook:
Make this rice salad a day ahead so the flavours can infuse
Skip to ingredients
- 100g cashewnuts
- 600g cooked basmati ricecooled (about 400g/14oz uncooked)
- 1 green pepperdeseeded and finely sliced
- 1 yellow pepperdeseeded and finely sliced
- 1 small red onionfinely sliced
For the dressing
- 3 tbsp mango chutney
- 2 tbsp light soy sauce
- 1 tbsp oil
- 1 tbsp brown sugar
- 2 tsp curry powder
- juice ½ lemon
Nutrition: per serving
- kcal418
- fat11g
- saturates1g
- carbs76g
- sugars20g
- fibre2g
- protein9g
- salt1.19glow
Method
step 1
Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
step 2
Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.
