Curried Chicken Bowl

20 min recipe, serves 3 ready for lunches for 3 days.

Serves: 3 Time: 20 minutes

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Ingredients

• ½ head cauliflower, cut into florets

• 100g chickpeas, drained

• 300g boneless, skinless, chicken breast

• 1 red onion, sliced in wedges

• 2 tbsp olive oil

• ¾ tsp salt

• ½ tsp. black pepper

• 2 tbsp garam masala spice

• 150g rice, dry weight

• 3 tbsp mango chutney

Method

1. Firstly cook your rice per pack instructions.

2. Meanwhile, heat the oven to 220°C. Line a baking sheet with baking paper.

3. Throw the cauliflower, chickpeas, chicken and onion on the baking sheet and drizzle with olive oil. Season with salt, pepper and garam masala spice, and stir to combine.

4. Whack the baking sheet in the oven and cook for 25 minutes, removing halfway through to give the ingredients a quick mix.

5. Serve with rice and a tablespoon of mango chutney per serving.

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