Use leftovers from our breaded chicken with giardiniera recipe to make this easy rice bowl. It’s a flavour-packed lunch that beats soggy sandwiches
Prep:10 mins
Serves 2
250g cooked rice1 leftover garlic & parmesan breaded chicken breast, sliced (see recipe below)1 lime, juiced1 tbsp honey10g soft herbs such as parsley or coriander, roughly chopped1 tsp garlic granules3 tbsp olive oil100g can of sweetcorn, drained1 pepper, roughly chopped1 avocado, peeled and chopped150g cherry tomatoes, halved75g leftover giardiniera, roughly chopped (see recipe below)
STEP 1Pack the rice at the bottom of two microwavable containers and layer over the chicken slices from our base recipe. Combine the lime juice, honey, herbs, garlic granules, oil and some salt and pepper. Tip the sweetcorn into the dressing along with the chopped pepper, avocado, cherry tomatoes and giardiniera. Stir to combine and pack into separate containers.STEP 2To reheat the rice and chicken, put the container in the microwave with the lid ajar. Heat for 2 mins, then remove the lid and cook for a further 1-2 mins until piping hot. Serve with the veg and dressing spooned over the top.
