Warm chicken salad with rice

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Serves 4 : Very easy : Very quick

Ingredients
3 skinless chicken breast fillets
240gm basmati rice
3 courgettes, grated
2 carrots, grated
4 spring onions thinly sliced
1 red pepper cut in strips
1 Tblsp chopped mint
1 Tblsp chopped coriander
1 tsp molasses
2 tsp soy sauce
1 tsp sesame oil
1 Tblsp lime juice
2 Tblsp sweet chilli sauce

Method
Cook the rice until tender.
Drain and keep warm.

Heat the oven to 200ºc.
Spray a baking tray with non-stick cooking spray.
Split the chicken breasts horizontally and spray with non-stick spray.
Bake the chicken for 20 minutes.

Meanwhile, combine the molasses, soy, oil, juice and chilli sauce in a small bowl.
Combine the prepared vegetables, mint and coriander in a large bowl.

Using two forks, shred the cooked chicken breasts and add the pieces to the veg bowl.
Pour over the dressing and toss well.

Serve the salad with the rice.
Garnish with extra coriander.

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