Rotisserie chicken rice bowls
| Recipe By: | Clement Pedro |
Ingredients
- lemon wedges to serve
- extra virgin olive oil, for drizzling
- 4 tbsp Woolworths olive pasta sauce
- 6 basil leaves
- 1/4 red cabbage, thinly sliced
- 4 tbsp coriander, roughly chopped
- 50 g Woolworths tri-colour sprouts
- 1 stalk spring onions, finely sliced
- 80 g mange tout peas
- 1 ripe (but still firm) avo, removed from skin and pip removed
- 400 g rotisserie chicken carved off the bone and some chunked
- 2 x 250 g Woolworths brown basmati rice with red and white quinoa
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Prepare the rice as prepared. Add the rice in the 2 bowls (one sachet per bowl)
- Divide the chicken into the bowl, keeping it on one side of the bowl.
- Thinly slice each half of the avo before fanning and placing in the bowl. Thinly slice the manga tout to resemble matchsticks before adding to the bowl. Add some of the sprouts, coriander, red cabbage and basil to create extra flavour and colour in the bowl.
- Add a large spoonful of the olive sauce in the center of the bowl before drizzling over the olive oil and squeezing over some lemon juice.
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