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Spiced chicken rice bowl
Spiced chicken rice bowl
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try this tasty Mexican chicken and rice bowl for a delicious family meal!
Ingredients:
  • 1 corn cob, husks and silks removed
  • 600g rice
  • 360g spiced chicken (see notes)
  • 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
  • 125.00 ml coriander leaves
  • 42.00 gm lime juice
  • 1.25 gm toasted ground cumin or cumin seeds
  • 1 tsp dried chilli flakes
  • 14.40 gm honey
  • 20.00 ml finely shredded coriander
  • 60ml olive oil
Instructions:
  • Preheat a barbecue grill or chargrill to medium heat. Grill the corn for 8 minutes, turning occasionally, until tender and slightly charred. Allow the corn to cool. Use a small serrated knife to cut off the kernels from the cob.
  • In a small bowl, mix together lime juice, ground cumin or cumin seeds, chili flakes, honey, coriander, and oil to create the Mexican dressing.
  • Portion out the rice into individual serving bowls. Layer with corn, chicken, arugula, tomato, carrot, cucumber, avocado, and cilantro. Finish by drizzling with dressing.

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