Mindful Chef's healthy recipe of the week: barbecue-style chicken, sweetcorn rice and slaw

These tender chicken strips are glazed in a smoky, sticky barbecue sauce that's quick to make at home.

Served with sweetcorn-studded brown rice and crunchy cabbage slaw.

Macros: 539 calories • 60g carbs • 13g fat • 50g protein

• 100g sweetcorn (drained)
• 150g carrot
• 150g red cabbage
• 1 lime
• 1 tbsp oil
• 250g steamed brown basmati rice
• 2 garlic cloves
• 2 spring onions
• 2 tbsp tamari
• 2 tbsp tomato puree
• 2 tsp chipotle paste
• 2 tsp honey
• 2 x 170g free-range chicken breast
• Medium handful of fresh coriander

Method

1. Slice the chicken breast into strips. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat, add the chicken strips and season with black pepper. Cook for 2 mins each side until turning golden.

2. Meanwhile, to make the barbecue sauce; finely dice the garlic and place into a small mixing bowl. Combine with the chipotle paste, tomato puree, tamari, honey, the juice from 1/4 of the lime and 4 tbsp cold water.

3. Pour the barbecue sauce into the pan with the chicken and coat. Cook for 3 mins, then a further 5 mins with a lid on, until chicken is tender and cooked through (add a little more water to the barbecue sauce if needed).

4. Roughly chop the coriander leaves and drain the sweetcorn. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat, add the brown rice, 2 tbsp water, sweetcorn and half of the coriander. Cook for 5 mins.

5. To make the slaw; finely slice the red cabbage, grate the carrot and slice the spring onions. Place all the ingredients in a bowl with the remaining coriander. Squeeze over the juice from the remaining lime.

6. To serve, spoon the sweetcorn rice onto two warm plates and serve the barbecue-style chicken alongside with the slaw.

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