Serves: 2
Ingredients:
300g skinless, boneless chicken thighs
30g sweet chilli sauce
250g pack of Tilda coconut rice
200g frozen mixed veg (thaw in a bowl of water)
Splash of olive oil
Method (chicken):
Preheat the oven to 180c and line a tray with foil.
Put thighs in a bowl, pour the sauce over the chicken and mix to cover.
Put them on the baking tray and bung them on the middle shelf for 30-35 minutes.
Method (rice):
Heat a pan on medium heat and add some olive oil (chilli infused if you have it).
Drain the veg and add to pan.
Cook for 5 minutes and then add the rice. Stir through and lower the heat to warm through.
