CHICKEN, EDAMAME & GINGER PILAF

PREP TIME: 15 MINS COOK TIME: 25 MINS SERVES 4 (AS A MAIN)

2 Tbsp olive oil

1 brown onion, thinly sliced 3cm piece ginger, grated

1 red chilli, deseeded,

finely sliced

375g skinless chicken breasts, trimmed of fat, cut into bite-sized pieces

250g basmati rice

600ml salt-reduced vegetable

stock or gluten-free stock 140g frozen shelled edamame 4 Tbsp Greek-style, reduced-fat

natural yoghurt

Coriander leaves, to serve

Salad

1 large carrot, peeled into ribbons

using a vegetable peeler 1 Lebanese cucumber, peeled into

ribbons using a vegetable peeler 5 radishes, thinly sliced

1 cup coriander leaves

11/2 cups baby spinach

250g cherry tomatoes, halved

or quartered

1 Heat the oil in a medium saucepan over medium heat.

Add the onion, ginger and chilli. Cook, stirring occasionally, for

6-7 minutes, or until the onion starts to soften.

2 Add the chicken and rice to the pan. Cook, stirring, for 2 minutes. Add the stock to the pan. Cover and bring to a simmer.

Reduce heat to medium-low and cook, covered, for 10-12 minutes, or until the rice is just cooked, adding the edamame for the last 3 minutes of cooking.

3 Meanwhile, to make the salad, toss all the ingredients in a bowl. 4 Top the pilaf with the yoghurt and coriander leaves. Serve with the salad. ➤