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Chicken rice bowl | Daily Dine

Chicken rice bowl

Use leftovers from our breaded chicken with giardiniera recipe to make this easy rice bowl. It's a flavour-packed lunch that beats soggy sandwiches

lunchrice

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Servings: 2

Nutritional Information

Calories:776 kcal

Carbohydrate:72 g

Fat:36 g

Dietary Fiber:9 g

Protein:35 g

Saturated Fat:7 g

Sodium:0.6 mg

Sugar:23 g

Ingredients

250g cooked rice

1 leftover garlic & parmesan breaded chicken breast sliced (see recipe below)

1 lime juiced

1 tbsp honey

10g soft herbs such as parsley or coriander, roughly chopped

1 tsp garlic granules

3 tbsp olive oil

100g can of sweetcorn drained

1 pepper roughly chopped

1 avocado peeled and chopped

150g cherry tomatoes halved

75g leftover giardiniera roughly chopped (see recipe below)

Instructions

Step 1
Pack the rice at the bottom of two microwavable containers and layer over the chicken slices from our base recipe. Combine the lime juice, honey, herbs, garlic granules, oil and some salt and pepper. Tip the sweetcorn into the dressing along with the chopped pepper, avocado, cherry tomatoes and giardiniera. Stir to combine and pack into separate containers.
Step 2
To reheat the rice and chicken, put the container in the microwave with the lid ajar. Heat for 2 mins, then remove the lid and cook for a further 1-2 mins until piping hot. Serve with the veg and dressing spooned over the top.