Rice and easy

Make the most of ready-cooked rice pouches

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ROAST CHICKEN THIGHS WITH BROWN RICE & SALSA VERDE

Serves 2 Prep 10 mins Cook 35 mins

3 boneless, skinless chicken thighs, each cut in half

2 tbsp rapeseed oil

2 garlic cloves, bashed

1/2 small pack coriander

1/2 small pack parsley

1 anchovy fillet

1/2 tbsp capers

1/2 lemon, zested and juiced

250g pouch cooked wholegrain rice

200g baby leaf spinach

1 Heat the oven to 200C/180C fan/gas 6. Season the chicken, rub with 12 tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.

2 Meanwhile, make the salsa verde. Blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.

3 Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop over the salsa verde.

PER SERVING 423 kcals, fat 19g, saturates 3g, carbs 29g, sugars 1g, fibre 5g, protein 31g, salt 1.1g

QUICK PRAWN & RICE SALAD

Serves 2 Prep 10 mins Cook 2 mins

250g cooked basmati rice pouch

150g cooked and peeled king prawns