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Chicken, veg and rice bowl served with lemon wedges

Chicken & veg bowl

A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make this colourful chicken, brown rice and vegetable dish for the whole family. With avocado, edamame beans, sweetcorn and carrots, it's not only tasty, but healthy too

  • Healthy
Nutrition: Per serving
low inkcal460


  • 250g brown basmati rice
  • 1 tbsp rapeseed oil
  • 1 garlic clove , crushed
  • 2 chicken breasts, sliced
  • 2 tbsp hoisin sauce
  • 100g frozen edamame beans or peas, defrosted
  • 100g frozen sweetcorn
  • 100g grated carrots
  • 100g red peppers , cut into small cubes
  • 1 avocado , stoned and sliced
  • 1 lemon , cut into quarters, to serve (optional)


  • STEP 1

    Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.

  • STEP 2

    Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.

Goes well with

Recipe from Good Food magazine, April 2019


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A star rating of 4.5 out of 5.4 ratings

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