Name: Chicken rice bowl
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
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)

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

14 min total 10 min prep 4 min cook 2 776 cal

Instructions

Tap a step to mark it done

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.
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.