Serves 4

Prep time: 25 mins | Cooking time: 25 mins

Ingredients

100ml honey
100ml soy sauce
100ml olive oil
4 chicken thigh fillets
250g microwavable brown rice
1 cup (120g) frozen peas, thawed
2 carrots, peeled, coarsely grated
1 red capsicum, seeded, thinly sliced
½ bunch spring onions, thinly sliced
1 bunch coriander, stalks chopped, leaves reserved

Method

11. Pre-heat oven to 180°C. Combine the honey, soy sauce and oil in a bowl. Add the chicken and turn to coat. Arrange chicken in a large deep baking tray and pour over any remaining honey mixture. Bake, turning chicken halfway through cooking, for 20 mins or until the chicken is cooked through.

2. Place the rice and peas in a large microwave-safe bowl. Heat in the microwave on high for 2 mins or until heated through. Add the carrot, capsicum, spring onion and coriander stalks. Season with salt and stir to combine.

3. Arrange the rice mixture on a large serving plate. Slice the chicken and arrange over the rice mixture. Drizzle with any pan juices and sprinkle with coriander leaves to serve.