Easy Chicken and Rice Bowl

By Nicola JaffreyRecipes
Easy Chicken and Rice Bowl
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Easy Chicken and Rice Bowl

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 500g Chicken thigh fillets

  • 2 packets (4 serves) microwave rice

  • 1/3 cup soy sauce

  • 1/3 cup lemon juice

  • 1 tbsp brown sugar

  • 2 tsp ginger

  • 1 tsp sesame oil

  • 1 tbsp olive oil

  • 250g cherry tomatoes, halved

  • 1 avocado, sliced

  • 1 cucumber, sliced

  • 2 spring onions, thinly sliced

  • 1/2 cup fresh coriander leaves

Method

  • In a small bowl, whisk the soy sauce, lemon juice, sugar, ginger and sesame oil until sugar has dissolved.
  • In a separate bowl, combine chicken, olive oil and 1 tbsp of the soy dressing. Mix well and marinate in the fridge for at least 15 mins and up to 1 day. Refrigerate remaining soy dressing.
  • Heat a non-stick pan over medium-high heat. Remove chicken from marinade. Cook the chicken for 5-6 mins on each side or until cooked through. Set aside to rest for 5 mins. Slice the chicken.
  • Heat the rice and divide among 4 bowls. Top with chicken, avocado, cucumber and tomato. Spoon remaining soy dressing over the chicken and veggies. Sprinkle with spring onions and coriander leaves.