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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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