One of my big things is sustainability and one of the great things about coffee jars and sauce jars is you can reuse them to make amazing one pot lunches. Get your jars, wash them out and reuse them as part of this purse-friendly lunch solution.

Ingredients

• Pack of 4 Chicken Thighs
• Knob of butter
• Frozen Peas
• Runner Beans
• Broccoli
• Salt & Pepper
• Packet of Microwave rice

• Glaze
• Teaspoon of Chinese 5 Spice
• Teaspoon of Crushed Garlic
• Glug of Vegetable Oil
• Teaspoon of Honey
• Teaspoon of Soy Sauce

Method

1. Preheat an oven to 200c / 392f.

2. In a bowl mix the thighs with the Glaze ingredients then place in a roasting tin and roast for 25 mins, for the last 5 mins grill the thighs to crisp and caramelise the top of the skin. Cool and chop up.

3. Par-boil the peas, beans and broccoli on a low heat, then mix in a knob of butter and set aside.

4. Now layer the jars with the rice in the bottom, the veg in the middle and then the chopped up chicken on top. Place a lid on top and store in the fridge for up to 4 days.