Collection:

Instructions:

A weeknight bowl that comes together in under half an hour, built entirely from the freezer and the pantry.

Method

1. Rinse the basmati rice until the water runs clear, then simmer in salted water for 12 minutes until tender. Drain and keep covered.
2. Heat a tablespoon of olive oil in a wide pan over a high heat.
3. Add the chargrill chicken toppings straight from frozen and sear for 5-6 minutes until heated through and lightly caught at the edges.
4. Tip in the mixed vegetables and stir-fry for another 4-5 minutes until hot and still bright.
5. Season generously with Aromat and toss to coat.
6. Spoon the rice into bowls, pile the chicken and vegetables on top, and finish with parsley and a squeeze of lemon.