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Speedy Curried Chicken And Mango Rice Bowl

Ingredients

• 400g chicken tenderloins
• 2 tbsp gluten-free tikka masala curry paste
• 100g green beans, trimmed
• 150g (1 cup) frozen shelled edamame, thawed
• 2 x 250g pkts microwave brown and red rice, warmed
• 100g baby spinach
• 1 mango, thinly sliced
• 1 small avocado, thinly sliced
• 1 small red onion, thinly sliced into rings
• Chopped roasted cashews or peanuts, to serve
• Fresh mint leaves, to serve
• Kewpie mayonnaise, to serve (optional)

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