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Coles

Ginger chicken and brown rice bowls

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  • Contains wholegrains
  • Dairy free
  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Wheat free
  • 2 serves veg or fruit

Try these flavourful and nutritious bowls featuring marinated chicken, aromatic ginger and wholesome brown rice, a convenient and satisfying meal.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 10 mins marinating and 5 mins resting time
Ginger chicken and brown rice bowls

Ingredients

  • 500g Coles RSPCA Approved Chicken Leg or Thigh Fillets
  • 1/3 cup (80ml) Marion’s Kitchen Sticky Ginger & Chilli Marinade
  • 1 1/2 cup (300g) brown rice
  • 1/2 red capsicum, seeded, thinly sliced
  • 2 zucchini, halved lengthways, sliced
  • 2 spring onions, chopped
  • 2 tbs olive oil
  • 1 lemon, juiced
  • Lemon wedges, to serve

Nutritional information

Per Serve: Energy: 2650kJ/634 Cals (30%), Protein: 31g (62%), Fat: 14g (20%), Sat Fat: 3g (13%), Carb: 68g (22%), Sugar: 12g (13%), Dietary Fibre: 5g (17%), Sodium: 630mg (32%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the chicken and half the marinade in a large bowl. Cover and place in the fridge for 10 mins to develop the flavours.

  2. Step 2

    Meanwhile, cook the rice in a saucepan of boiling water following packet directions.

  3. Step 3

    Heat a barbecue grill or chargrill on high. Cook the chicken, turning, for 10 mins or until cooked through. Transfer to a plate for 5 mins to rest. Cook capsicum on the grill for 5 mins or until charred and tender, adding zucchini in the last 3 mins of cooking.

  4. Step 4

    Slice chicken. Divide the rice among serving bowls. Top with the chicken, zucchini, capsicum and spring onion. Combine oil, lemon juice and remaining marinade in a jug. Drizzle over chicken. Serve with the lemon wedges.

Recipe tip

COOK. STORE. SAVE
Use it up:
Have coriander in the fridge? Chop the leaves and use as an extra garnish.

Ginger chicken and brown rice bowls

Ginger chicken and brown rice bowls
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 10 mins marinating and 5 mins resting time
Ingredients
  • 500g Coles RSPCA Approved Chicken Leg or Thigh Fillets
  • 1/3 cup (80ml) Marion’s Kitchen Sticky Ginger & Chilli Marinade
  • 1 1/2 cup (300g) brown rice
  • 1/2 red capsicum, seeded, thinly sliced
  • 2 zucchini, halved lengthways, sliced
  • 2 spring onions, chopped
  • 2 tbs olive oil
  • 1 lemon, juiced
  • Lemon wedges, to serve
    Description

    Try these flavourful and nutritious bowls featuring marinated chicken, aromatic ginger and wholesome brown rice, a convenient and satisfying meal.

    Method
    1. Step 1

      Combine the chicken and half the marinade in a large bowl. Cover and place in the fridge for 10 mins to develop the flavours.

    2. Step 2

      Meanwhile, cook the rice in a saucepan of boiling water following packet directions.

    3. Step 3

      Heat a barbecue grill or chargrill on high. Cook the chicken, turning, for 10 mins or until cooked through. Transfer to a plate for 5 mins to rest. Cook capsicum on the grill for 5 mins or until charred and tender, adding zucchini in the last 3 mins of cooking.

    4. Step 4

      Slice chicken. Divide the rice among serving bowls. Top with the chicken, zucchini, capsicum and spring onion. Combine oil, lemon juice and remaining marinade in a jug. Drizzle over chicken. Serve with the lemon wedges.