Creamy Chicken Skewers

Place 2 cups of basmati rice in a rice cooker or saucepan and add 2 cups of water (if in a saucepan bring to the boil and then allow to simmer for 10 minutes, checking the rice throughout).

Preheat a large pan, and evenly spread olive oil across it. Add the chicken skewers to the pan, turning until they are well cooked.

Using tongs, break the chicken from the skewers into small pieces. Continue to cook for another few minutes.

Add the mushrooms and spinach to the pan. Allowing the mushrooms to brown, and the spinach to shrink to approx 1/5 of it's original size.

Add the creamy mushroom sauce to the pan, mixing all of the ingredients through evenly.

Distribute the rice evenly into your containers, then add the contents of the pan on top.

4 containers: 607 cal
8 containers: 304 cal