Chicken and Rice Salad Bowls
Cook the rice and chicken once, eat it cold for three days.
Serves 4 30 min 40g protein
ChickenSaladRiceMediterranean
Plan it this weekIngredients
- Chicken breast fillets500 g
- Long grain rice300 g
- Cucumber200 g
- Tomatoes250 g
- Carrots150 g
- Baby spinach100 g
- Olive oil40 ml
- Lemons1 ea
Method
- Cook the rice, spread it on a tray to cool quickly, and set aside.
- Season the chicken and cook in half the oil over medium heat for 6-7 minutes a side. Rest, then slice.
- Dice the cucumber and tomato and coarsely grate the carrot.
- Whisk the remaining oil with the juice of the lemon and season to make a dressing.
- Toss the rice, vegetables and spinach with the dressing, top with the sliced chicken, and serve.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Tuna and Rice Salad Bowls
- 500 g Tinned tuna instead of Chicken breast fillets
Skip cooking the chicken; drain the tuna, flake it and scatter it over the bowls.
Vegetarian
Chickpea and Rice Salad Bowls
- 800 g Tinned chickpeas instead of Chicken breast fillets
Skip cooking the chicken; drain and rinse the chickpeas and toss them through with the vegetables.
Vegan
Chickpea and Rice Salad Bowls
- 800 g Tinned chickpeas instead of Chicken breast fillets
Skip cooking the chicken; drain and rinse the chickpeas and toss them through with the vegetables.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Chicken breast fillets · 500 g
- Long grain rice · 300 g
- Cucumber · 200 g
- Tomatoes · 250 g
- Carrots · 150 g
- Baby spinach · 100 g
- Olive oil · 40 ml
- Lemons · 1 item