Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 7.92 dollar
Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
- 1 avocado (quartered)
- 1/4 red cabbage (thinly shredded)
- 1tablespoons coriander stems
- 2tablespoons coriander leaves (to serve)
- 1/2 small pineapple (cut into wedges)
- 1 red onion (thinly sliced)
- 1/4 cup alfalfa sprouts
- 1kilograms chicken breast fillets
- 1/3 cup tomato sauce
- 1teaspoons garlic powder
- 5milliliter extra virgin olive oil spray
- 2 1/2 cup chicken stock
- mayonnaise (to serve)
- 2tablespoons apple cider vinegar
- 1teaspoons onion powder
- 1 cup frozen edamame salad, thawed
- 1tablespoons olive oil
- 1 cup frozen corn kernels
- 2 cup medium grain white rice
Method
Step 1 of 5
Heat oil in a small saucepan over medium heat. Add rice and coriander stems and cook for 3 minutes, stirring frequently, or until rice is slightly toasted. Add corn and stock and bring to the boil. Cover with a lid and reduce heat to low. Cook for 15 minutes or until rice is cooked. Set aside until required.
Step 2 of 5
Meanwhile, combine sauce, powders and a pinch of cracked pepper in a bowl. Add chicken and pineapple and toss to coat.
Step 3 of 5
Combine onion and vinegar in a small bowl and set aside for onion to pickle slightly.
Step 4 of 5
Heat a chargrill pan or barbecue over high heat. Spray chicken and pineapple with oil and cook for 15 minutes, turning every 4-5 minutes, or until chicken is cooked through and pineapple is charred.
Step 5 of 5
Divide rice between 4 bowls. Top with cabbage, alfalfa, avocado, edamame, pickled onion and pineapple. Thickly slice chicken and add to bowls. Serve topped with coriander leaves and mayonnaise.
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