Chicken and Avo Rice
with sweet and spicy drizzle
Fluffy rice and succulent diced chicken form the base of this bowl, which also features pickled veg and spicy mayo.
Tags:
Quick
•Extra spicy
Allergens:
Soya
•Wheat
•Egg
•Mustard
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
1 unit(s)
Avocado
1 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat May be present: Crustaceans)
125 grams
Radish
1 unit(s)
Carrot
1 sachet(s)
Gochujang Paste
(Contains: Soya)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Crispy Onions
(Contains: Wheat)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3154 kJ
Energy (kcal)754 kcal
Fat30 g
of which saturates5.2 g
Carbohydrate86.3 g
of which sugars11.6 g
Dietary Fiber3.4 g
Protein41.6 g
Cholesterol0 mg
Salt2.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 12-15 mins. Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- In a bowl, toss chicken, carrot and gochujang with a drizzle of oil. Season with salt and pepper.
- Pop carrot and chicken onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Place the chicken and carrot on the top shelf of the oven.
- Bake until slightly golden and cooked through, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Meanwhile, trim and quarter the radish.
- Pickle the radish with half the apple cider vinegar. Season to taste with salt and sugar. Toss well and set aside.
- Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) scoop it out onto the board.
- In a small bowl mix the gochujang, mayo and sweet Asian sauce.
5
- Once the rice is cooked, carefully stir through the avocado, crispy onion and remaining apple cider vinegar.
- Season to taste with salt, pepper and sugar.
6
- Divide the avo rice between plates.
- Arrange the roasted carrot and chicken on one side.
- Arrange the pickled radish on the other side.
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