Chicken Rice Bowl

• cooked rice250g g
• leftover breaded chicken breast with garlic and parmesan1

  sliced (see recipe below)

• lime↗1

  juiced

• honey↗1 tbsp tbsp
• parsley↗10g soft herbs such as g

  or cilantro, coarsely chopped

• granulated garlic↗1 tsp tsp
• olive oil↗3 tbsp tbsp
• corn↗100g can of g

  drain liquid

• pepper↗1

  coarsely sliced

• avocado↗1

  peeled and sliced

• cherry tomatoes↗150g g

  halved

• giardiniera↗75g leftover g

  coarsely chopped (see recipe below)

Step-by-step instructions

1. 1

   Spread the rice on the bottom of two microwave containers and top with slices of the chicken from our base recipe. Mix lime juice, honey, herbs, granulated garlic, oil, and a pinch of salt and pepper. Add the corn to the dressing together with sliced pepper, avocado, cherry tomatoes and giardiniera. Stir and divide into the separate containers.

2. 2

   To heat the rice and chicken, place the container in the microwave with the lid partially open. Heat for 2 minutes, then remove the lid and cook for another 1‑2 minutes until very hot. Serve with the vegetables and dressing drizzled on top.