Lime & Ginger Chicken Rice Bowl

2 Serves.

Rice Bowls – we love them!

Eating healthy can be simple, and mixing up the flavours is the key to keep enjoying healthy food so you don’t get bored.

It only takes a few minutes to make this marinade for the chicken. Then we cook the leftover marinade and make a sauce to finish the dish. Delish!!

We’ve kept the salad simple with a few ingredients, however, you could add any of your favourite salad or cooked vegetables.

TIP: Having cooked portions of rice in the freezer is a great way to ensure you’re eating healthy grains & it cuts cooking time. You could also use quinoa, white rice if you prefer, or mix brown rice and quinoa together (that’s a favourite!).

Cook time: 30 mins

Recipes for 2

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

260 grams of chicken thigh (approx. 130g each), trimmed of excess fat

1 cup of cooked brown rice

1 cob of corn, boiled, steamed or pan fried

2 qukes (or any type of cucumber), sliced

1/2 avocado, sliced

Fresh coriander to serve (optional)

Marinade:

2 tablespoons of fresh lime juice

1 tablespoon of tamari or coconut aminos (soy free)

1 tablespoon of extra virgin olive oil or avocado oil

1 tablespoon of fresh grated ginger

1 clove of garlic, grated or minced

1 teaspoon of coconut sugar

Method

If you don’t have pre-cooked rice, you will need to cook the rice first.

Make the marinade by combining all ingredients in a bowl. Add the chicken thighs and marinate while you prepare all of the other ingredients. Can marinate for up to 4 hours.

Cook the corn. We’ve boiled it for around 10mins & removed the kernels. Another way is to remove the kernels and quickly pan fry (takes approx. 3-4mins). Keep warm to serve.

Heat a pan to a medium heat. Add a few drops of oil as a barrier to the pan. Drain most of the marinade off the chicken before adding it to the pan. Set the left over marinade aside & add a tablespoon of water to it.

Making sure the pan is not too hot as the marinade on the chicken will char, but you don’t want it to burn. Cook the chicken for around 5 minutes each side, ensuring that the thicker part of the chicken is cooked through.

Once the chicken is cooked set aside to rest & add the marinade to the pan to cook through for a few minutes. If the pan is too black from cooking the chicken you may want to use a separate pan or pot to cook the sauce. The sauce needs to simmer for a few minutes to cook the raw chicken juices, ginger & garlic.

Divide the rice, corn, cucumber, avocado & chicken between 2 bowls, or save your 2nd serve for the following day.

Top with the cooked marinade sauce & add some fresh coriander (optional).

Calories: 527
Protein: 30.7
Carbs: 36.9
Fibre: 8.1
Fat: 25.9

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