- STEP 1
Heat 2 tsp oil in a boiling pan before adding the diced spring onion and garlic. When the onion starts to turn translucent, add the rice and stir while cooking for 2 mins. Add the spices, puree, mixed veg, 500ml boiled water + stock cube. Season well with salt and leave on medium-high heat, stiring occassionally. The rice is done when soft to eat and all water cooked away - water may need topping up before rice is fully cooked.
- STEP 2
Dice the chicken and cut the onion + pepper into strips, then toss with the spices + half the oil and season well with salt and pepper. Heat remaining oil in pan before adding the chicken/veg mix. Cook for 2 mins before turning the chicken, then add the diced garlic + chilli. Cook until chicken is done all the way through, then set aside to heat through before serving.
- STEP 3
Repeat this step for half the ingredients each time: Roughly chop the spinach and lettuce leaves and place a plate - taking up 1/3 of the space. Season with salt and pepper, squeeze over lemon juice and the bbq sauce. Drain the rice when done and add to the plate - taking up another 1/3. Reheat the chicken/veg mix if necessary and add to the plate.