• 200g Chicken Breast Chicken Breast, skinless, grilled
• 255g wild rice Wild Rice, cooked
• 80g green beans Green Beans, boiled
• 80g sweetcorn Sweetcorn, canned
• 30g bbq sauce BBQ Sauce
• 1 tsp smoked paprika
• 3g garlic Garlic
• 25g cheddar cheese Cheddar Cheese
• 60g avocado Avocado
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the green beans and sweetcorn, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.

5. 5

   Meanwhile, steam or stir-fry the green beans and sweetcorn for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the spring onions.

7. 7

   Bulking upgrade: add the cheddar cheese, avocado for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.