QUICK 30 MINUTE MEAL PREP | Chilli Lime Chicken Rice Bowls

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Toss the diced chicken with the seasoning ingredients in a bowl until evenly coated.
2. Heat a pan over medium-high heat, add the butter and seasoned chicken, and sear 5–6 minutes until golden and the chicken reaches 74°C (165°F) inside. Set aside; work in batches if needed.
3. In the same pan, add the washed jasmine rice, chicken stock and a pinch of salt. Bring to a boil over high heat.
4. Reduce to low, cover and cook 12 minutes. Turn off the heat and leave covered 4 minutes.
5. Remove the lid and fluff the rice with a spatula. Set aside.
6. Mix all the creamy lime sauce ingredients in a bowl and season to taste. Transfer to a squeeze bottle if you have one.
7. Divide the rice and chicken between 5 x 750 ml meal prep containers, rice on one side and chicken on the other.
8. Add half a sliced avocado to each container, squeeze over the creamy lime sauce, and garnish with coriander and a lime wedge if using.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicRiceYoghurtChicken breastLimeAvocadoGreek yoghurt