• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 120g wild rice Wild Rice, cooked
• 80g courgette Courgette
• 80g spinach Spinach, raw
• 8g sriracha Sriracha
• 15g lime Lime
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 1 tsp chipotle chilli flakes & cumin
• fresh coriander

1. 1

   Prep everything first: wash and trim the courgette and spinach, 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

   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

   Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.

5. 5

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

6. 6

   Build the plate: wild rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh coriander.

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