QUICK 30 MINUTE MEAL PREP | Chilli Lime Chicken Rice Bowls

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Prepare 1 kilo of boneless skinless chicken breast by removing excess fat and slicing into strips, then dicing into even-sized pieces.

Run 4 cloves of garlic along a microplane to create a paste, scraping it all out to avoid waste.

Chop 25 g of cilantro into small pieces, dividing it into two 10 g bunches and one 5 g bunch.

In a bowl with the chicken, add 2 teaspoons of onion powder, 1.5 teaspoons of smoked paprika, 1.5 teaspoons of ground cumin, a pinch of chili flakes, the garlic paste, and the chopped cilantro.

Zest and juice 1 lime, adding both to the chicken mixture along with a pinch of salt and 10 cracks of black pepper. Mix until the chicken is evenly coated.

Slice 2.5 avocados, discarding the seed and scooping the flesh out with a spoon, then slicing into thin strips.

Heat a titanium pan over medium-high heat and add 1 tablespoon of unsalted butter (or olive oil).

Add the chicken to the pan, searing for about 5 to 6 minutes until cooked through, stirring occasionally to build color. Remove chicken from the pan.

In the same pan, add 300 g of washed jasmine rice and 550 ml of chicken or vegetable stock with a small pinch of salt. Bring to a boil, then cover and reduce heat to low, cooking for 12 minutes undisturbed.

After 12 minutes, turn off the heat and let the rice sit with the lid on for an additional 4 minutes before fluffing it up.

To make a tangy lime sauce, mix half a cup of natural Greek yogurt, 1 teaspoon of honey (optional), 5 g of cilantro, grated garlic from 1 clove, and juice from a small wedge of lime. Season with salt and ground white pepper, then refrigerate until serving.

After fluffing the rice, mix in the remaining 10 g of cilantro if desired. Serve by placing rice on one side of a container and chicken on the other, spooning over any resting juices.

Add garnishes such as the tangy lime sauce and avocado just before serving or reheating to keep them fresh.

Let the bowls cool for 15 to 20 minutes before sealing and storing in the fridge for up to 4 days or freezing for up to 3 months. Reheat in the microwave or pan, ensuring to add avocado and sauce fresh afterward.

Cooking Techniques

Equipment Needed

Spice Level: