Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 Chicken breast, skinned (p) *200g Veg of your choice Method<\/strong><\/p>\n In a glass bowl mix together the lemon juice, honey, mustard, garlic, chilli & soy sauce. Cut slashes in the chicken and marinade in the liquid for at least 30 mins, covered, in the fridge.
\n1 Red Chilli, de-seeded & finely chopped (s)
\n1tsp Turmeric (to colour the rice)
\n1tbsp Light soy sauce
\n1tbsp Runny honey (2.5 syns \/ 2=1.25 syns per person)
\n1tbsp Wholegrain mustard
\n2tbsp of cold water
\n2 Garlic cloves, finely chopped (s)
\n75g Long grain rice
\nJuice of a lemon (s)<\/p>\n
\n*50g Broccoli heads(s)
\n*50g Sliced carrots (s)
\n*50g Sugar snap peas (s)
\n*50g Mangetout (s)<\/p>\n
\nCook the rice as per the instructions on the package, adding the turmeric for colour, cover & set aside when cooked.
\nCook the Mangetout & carrots for 8 mins. The snap peas & broccoli heads for 5 mins.
\nIn a pan cook the marinated chicken for 10 mins (saving the marinade) then turn over & repeat until the chicken is cooked and when a skewer is inserted into the thickest part, clear liquid runs out. Remove and rest the chicken, then slice thinly.
\nReturn the marinade to the pan, add the water & cook until it thickens, add the rice & mix.<\/p>\n