Lunch recipe
Colourful chicken rice salad boxes with mango, cucumber, sweetcorn, red pepper, lime, coriander, and a mild curry-lime dressing.
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Ingredients
large non-stick frying pan, large mixing bowl, knife, chopping board, microwave, zester
Method
Slice the chicken breast fillets into thin strips, dice the mango flesh, dice the cucumber and red pepper, drain the sweetcorn, roughly chop the coriander, and zest and juice one lime.
Toss the chicken with 1 tablespoon olive oil, the mild curry powder, lime zest, black pepper, and a pinch of salt until evenly coated.
Heat a large non-stick frying pan over a medium-high heat. Cook the chicken for 7 to 9 minutes, turning often, until golden at the edges and piping hot through with no pink in the thickest pieces.
Microwave the basmati rice pouches to pack instructions, then tip the rice into a large bowl. Stir in the remaining 1 tablespoon olive oil, juice from the zested lime, half the coriander, and a pinch of salt.
Let the rice cool for 5 minutes, then fold through the mango, cucumber, red pepper, and sweetcorn. Cut the second lime into wedges for serving.
Divide the rice salad between four boxes, top with the cooked chicken, scatter over the remaining coriander, and add lime wedges for squeezing over just before eating.
