Enjoy our gluten-free chicken dinner with blue cheese, leeks and walnuts. Ready to eat in 45 minutes, it's healthy too, containing three of your 5-a-day.
Ingredients
75g brown basmati rice
2 tsp vegetable bouillon powder
1 bay leaf
1 tsp rapeseed oil
2 skinless chicken breast fillets (about 300g), chopped
1 leek (about 190g), thinly sliced
2 courgettes (about 215g), thinly sliced
160g frozen peas
4 walnut halves, broken
25g gorgonzola, chopped
Method
STEP 1
Tip the rice into a large pan with 600ml water, the bouillon powder and bay. Cover, bring to the boil, then reduce the heat and simmer for 20 mins. When the rice has been cooking for 10 mins, heat the oil in a large frying pan or wok, and stir-fry the chicken for a couple of minutes over a medium-high heat until just cooked. Remove from the pan, then fry the leek until starting to colour. Add the courgette, stir-fry for a few minutes more, then add the peas.
STEP 2
When the rice is cooked, tip it into the vegetables along with any liquid from the pan. Return the chicken to the pan or wok, then cover and cook for 5 mins more. Stir in the walnuts and cheese, and serve hot.
By Sara Buenfeld
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