Ginger-Garlic Chicken & Spring Onion Rice Bowl
Lunch · International · Ready in 15 min · Serves 2
Chicken seared with ginger, garlic and soy over rice and broccoli. 39g of protein, dairy-free, and fifteen minutes start to finish.
Per serving
- Calories
- 488
- Protein
- 39 g
- Carbs
- 56 g
- Fat
- 12 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron16%
- Vitamin D1%
- B1211%
- Zinc24%
- Magnesium25%
- Omega-314%
- Folate34%
- Calcium9%
- Potassium23%
- Vitamin C93%
- Vitamin A9%
- Riboflavin27%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 260 g Chicken breast, sliced
- 300 g Cooked rice
- 200 g Broccoli
- 30 g Spring onion, sliced
- 15 g Ginger, grated
- 10 g Garlic, minced
- 25 ml Soy sauce
- 10 ml Sesame oil
- 10 g Sesame seeds
- 1 tsp Chilli flakes
Method
- 1
Warm 10ml sesame oil in a large frying pan over medium-high heat and fry the 260g of sliced chicken breast for 5 minutes, turning once, until no pink remains in the thickest slice.
- 2
Stir in the 15g grated ginger, 10g minced garlic and 1 tsp chilli flakes and cook for 1 minute over medium-high heat, until the garlic smells sweet rather than sharp.
- 3
Add the 200g broccoli florets and 25ml soy sauce, cover, and cook for 3 minutes over medium heat until the broccoli is bright green and a stem gives to a knife tip.
- 4
Divide the 300g cooked rice between two bowls, spoon over the chicken and broccoli, and finish with the 30g sliced spring onion and 10g sesame seeds.
