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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 250g cooked rice
- 1leftover garlic & parmesan breaded chicken breast , sliced (see recipe below)
- 1lime , juiced
- 1tbsp honey
- 10g soft herbs such as parsley or coriander, roughly chopped
- 1tsp garlic granules
- 3tbsp olive oil
- 100g can of sweetcorn , drained
- 1pepper , roughly chopped
- 1avocado , 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.