Serves 2 | Prep Time 5 min | Total Time 40 min
Ingredients:
4 chicken thighs
Reggae Reggae Sauce
1 microwave pack of coconut rice
215g tin of red kidney beans, drained & rinsed
160g mixed green veg (~4 tenderstem = 80g)
pickles and lime, optional
Recipe:
Preheat the oven to 200°C.
Line a baking tin with foil and add a thin layer of reggae reggae sauce. Nestle in your chicken thighs, and layer on some more sauce, coating the chicken.
Fold the foil around the chicken to seal it.
Bake the chicken in the oven for approximately 35 minutes. For the final 5 minutes, remove the foil from the top of the chicken, baste the thighs with the sauce, and pop it back in the oven to finish cooking. Pierce the chicken with a knife to check it has cooked all the way through.
Steam the green veg in a saucepan for 4 minutes.
At the same time, stir fry the rice and red kidney beans together in a large frying pan.
Serve the chicken on the rice and beans, drizzling more of the sweet and spicy sauce on the chicken.
Health Tip!
We should all be looking for ways to increase our fibre intake: current advice is 30g of fibre a day.
You can easily boost your fibre intake here by using a 240g (drained) tin of red kidney beans, swapping the white rice for brown and pairing with 80g steamed broccoli. Simply serve with one chicken thigh instead of two to balance the protein. This would give you about half of your fibre intake for the day!
*Approximate fibre values
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