Fish & chip traybake
Get that Friday feeling during the week with our healthier twist on takeaway favourite, fish and chips, made with sweet potatoes. Serve with mushy peas
Jerk-seasoned chicken pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 onionfinely sliced
- 4 boneless, skinless chickenthighs, cut into thick strips
- 1-2 tbsp jerk seasoning
- 1 green chillideseeded and sliced (optional)
- 2 large garlic clovescrushed
- 2 x 250g pouches microwave basmati ricecooked
- 400g can kidney beansdrained and rinsed
- 1 limezested and juiced, plus wedges to serve
- 3 spring onionsfinely sliced
- ½ small bunch of corianderfinely chopped
Nutrition: Per serving
- kcal411low
- fat11g
- saturates2g
- carbs53g
- sugars4g
- fibre8g
- protein22g
- salt0.8g
Method
step 1
Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the onion and a pinch of salt and fry for 5-6 mins. Add the chicken and fry for 7-8 mins more. Stir in the jerk seasoning, chilli, if using, and garlic, and cook for 1 min.
step 2
Stir in the rice, beans and lime zest and juice. Cook until heated through. Scatter over the spring onions, coriander and serve with the extra lime wedges.
