Chicken and Veg Brown Rice Bowl

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A lighter, everyday bowl with brown rice, chicken and crunchy vegetables that still scratches the poke bowl itch in a fresh way.

Serves: 4 people

Preparation time: 7 min

Ingredients

• Brown rice – 300 g
• Chicken breast – 450 g
• Soy sauce – 2 tbsp
• Lime juice – 1 tbsp
• Sesame oil – 1 tsp
• Avocado – 1
• Edamame – 150 g
• Sweetcorn – 150 g
• Carrot – 1
• Cucumber – 1/2
• Spring onion – 2
• Sesame seeds – 2 tsp

Method

STEP 1
Cook the brown rice until tender. It takes longer than sushi rice, so get it going first and let it steam dry for a few minutes after cooking.
STEP 2
Season the chicken with soy sauce, lime juice and sesame oil and cook it in a frying pan until golden and cooked through.
STEP 3
Slice the vegetables and warm the sweetcorn and edamame briefly if they are cold from the fridge.
STEP 4
Put the rice into bowls and give it a minute so it settles. Then slice the chicken and lay it over the top with the vegetables.
STEP 5
Finish with spring onion and sesame. This one is especially good when the bowl is freshly made and still has that mix of warm rice and cool toppings.