A tasty twist on chicken and rice

Curried rice served with lemon, honey & mustard chicken

All too often I see the same ingredients in the fridge and press and find myself preparing the same meals for the family. Well here’s a quick and easy twist for your chicken breasts, rice and frozen vegetables.


Curried rice

1 teaspoon of mild curry powder
1/2 teaspoon of turmeric
enough cooked rice for 4 people
1 cup of frozen peas
1 cup of tinned or frozen sweetcorn
juice of one lemon
1 tablespoon of olive oil

Chicken Marinade

Lemon juice
Dijon Mustard


In a dry pan on a medium heat, cook the spices for a minute. Add the rice, vegetables and gently combine spices into rice and vegetables. Add lemon juice and olive oil. Mix well. Season with freshly ground salt and pepper and serve.

Chicken can be cooked on bbq or in a pan with a little of the marinade on a medium heat until fully cooked through.

RecipesAlva O'Sullivan