

Spicy chicken and carrots with rice
Ingredients
- 100g cooked chicken
- 1 carrot, cut in chunks
- 2 teaspoons gochujang (Korean chilli paste) or red curry paste
- 125g pottle microwave rice
- 1 cup green beans
Instructions
1 Spray with oil and set a pan over a medium-high heat. Add chicken and carrot and cook stirring, for 2 minutes. Reduce heat, add gochujang and ¾ cup water and simmer for 5 minutes.
2 Steam or microwave rice and beans together for 2 minutes.
3 Serve chicken and carrot with sauce, rice and beans.
Variations
Make it gluten free: Check curry paste is dairy free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 494cal
-
Kilojoules 2070kJ
-
Protein 33g
-
Total fat 13g
-
–Saturated fat 3g
-
Carbohydrates 55g
-
–Sugars 13g
-
Dietary fibre 10g
-
Sodium 570mg
-
Calcium 100mg
-
Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE