Total time: 25 minutes

Makes: 1 serving

663 Calories / 50g Protein / 92g Carbs / 13g Fat

Ingredients

• 1 tsp sunflower oil

• 1 Small white onion (chopped)

• 1 Large boneless and skinless chicken thigh (cut into chunks)

• 2tsp curry paste

• 1/3 Cup of basmati rice

• 2/3 Cups of chicken stock

• 1 1/4 Cups of frozen mixed vegetables

• 1/2 Cup of frozen leaf spinach

Instructions

1. Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened
2. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice, cook for another minute
3. Pour in the chicken stock and throw in any larger bits of frozen veggies
4. Bring to the boil, lower the heat, then cover the pan with a lid
5. Cook for 10 mins, then stir in the remaining veggies
6. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender
7. Give everything a good stir and season to taste