• 190g Chicken Thigh Chicken Thigh, skinless, roasted
• 255g brown rice Brown Rice, boiled
• 80g mangetout Mangetout
• 80g red cabbage Red Cabbage, raw
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the mangetout and red cabbage, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the mangetout and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: brown rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the spring onions.

7. 7

   Bulking upgrade: add the cashews, sesame oil for extra energy-dense calories.

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