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Brown rice bowl with spiced chicken
Brown rice bowl with spiced chicken
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious rice bowl with fresh salad, veggies, and flavorful spiced chicken. Perfect for meal prep!
Ingredients:
  • 200g brown rice
  • 3.75 gm ground paprika
  • 1 tsp ground turmeric
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 6 Australian Chicken Thigh Fillets
  • 210g yoghurt
  • 250.00 ml mint leaves
  • 250.00 ml coriander leaves
  • 1 avocado, stoned, peeled, thinly sliced
  • 350g mixed medley tomatoes, halved
  • 40.00 ml pepitas (pumpkin seeds), toasted
Instructions:
  • Bring a large saucepan of water to a boil over medium-high heat. Add rice and simmer for 25 minutes or until tender. Drain thoroughly.
  • Preheat your oven to 200°C while preparing a baking tray with baking paper. Mix paprika, turmeric, cumin, and ground coriander in a small bowl. In a large bowl, coat the pumpkin with half of the oil, sprinkle with half of the spice mixture, season, and mix well. Spread the pumpkin evenly on the lined tray. Bake for 25 minutes until tender.
  • Mix the chicken with the remaining paprika mixture and oil in a bowl. Preheat a barbecue grill or chargrill to medium heat. Grill the chicken for 3 minutes on each side, or until fully cooked. Remove to a plate, cover, and let it rest for 5 minutes before slicing.
  • In a blender, combine yogurt, half of the mint, and half of the coriander leaves. Blend until nearly smooth, then season to taste.
  • Spoon rice into individual serving bowls. Arrange pumpkin, chicken, avocado, and tomato on top. Drizzle with yogurt dressing and sprinkle with pepitas, mint, and coriander leaves.

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