2 x 125gm Microwave Brown Rice (or 1 cup of cooked brown rice)

1 carrot (grated or using a vegie peeler, peel long wide slices along the long side of carrot)

1 small cucumber (sliced longways or discs)

¼ capsicum (sliced long ways)

½ cup baby spinach

Handful of fresh herbs (Mint, Coriander, Parsley, chives)

3 marinated chicken skewers (or a sliced chicken breast or thigh)

Dressing

3 Tbs of Coconut Milk Powder

¾ cup warm water

1 tbs sweet chilli sauce

1 tbs soy sauce

Juice of ½ a lime

Add dressing ingredients to a jar, with lid on shake to combine

Optional Add On’s:

Fried shallots, Sesame seeds, Pickles ginger, Lettuce

# For a lower carb or lighter meal option swap rice to quinoa or use ½ the quantity of rice

Method:

  1. Mix together all dressing ingredients and set aside
  2. Cook chicken with a little oil in a frypan until brown and cooked through, if using skewers, you can remove chicken from skewers to cook.
  3. Cook the Microwave rice as per instructions. Can use warm or cooled rice in this bowl
  4. Wash & slice all vegetables, pull herbs away from stems

To serve: Add Rice to the bowl, top with cooked chicken and then layer vegetables and herbs, pour over dressing just before serving.

Nutrition Info(per serve)
Protein   24g
Fat          16g
Carb   60g
Sodium 840mg
Energy Kj2134Kj
             Cal 510 cal