This easy Chicken rice bowl is the perfect dinner when you’re tight on time. Packed with fresh veggies, it’s a filling and tasty dish that will wow the family.
- Serves4
- Cook time10 minutes
- Prep time20 minutes, (+ cooling time)
Ingredients
- 1 corn cob, husks and silks removed
- 4 cups (600g) steamed rice
- 360g Spiced Chicken (see tips)
- 60g baby rocket leaves
- 4 cherry tomatoes, thinly sliced
- 1 carrot, peeled into thin ribbons
- 1 cucumber, peeled into thin ribbons
- 1 avocado, stoned, peeled, thinly sliced
- ½ cup coriander leaves
Mexican dressing
- 2 tbs lime juice
- 1/2 tsp toasted ground cumin or cumin seeds
- 1 tsp dried chilli flakes
- 2 tsp honey
- 1 tbs finely shredded coriander
- 1/4 cup (60ml) olive oil
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
Step 1
Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 8 mins or until tender and lightly charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels.Step 2
To make the Mexican dressing, combine the lime juice, ground cumin or cumin seeds, chilli flakes, honey, coriander and oil in a small bowl.
Step 3
Divide rice among serving bowls. Top with corn, chicken, rocket, tomato, carrot, cucumber, avocado and coriander. Drizzle with dressing.
Recipe tip
To make the spiced chicken: Coat chicken thigh fillets in a mixture of ground cumin, ground coriander, paprika, chilli flakes, crushed garlic, dried oregano and olive oil. Chargrill until cooked through and thinly slice.