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A simple, low-fat, mid-week dish that’s perfect when you are rushed for time but need to feed the family


  • 2 carrots , coarsely grated
  • 250.0g leftover cooked rice , or a 250g pouch pre-cooked rice
  • 1/3 cucumber , finely chopped
  • 1.0 tsp clear honey
  • 20.0g pack mint leaves, roughly chopped
  • Del real shredded chicken or beef 200.0g pack spicy cooked chicken fillets (we used waitrose sweet chilli mini fillets)
  • Pinch chilli powder
  • 150.0ml pot low-fat natural yogurt


  1. Chop the chicken into bite-size pieces and mix with the rice, cucumber and carrots.
  2. Mix half the mint with the yogurt, honey, chilli powder, and seasoning. Stir into the rice and sprinkle with the remaining mint.

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