Chicken Power Bowl with Avocado
and Lemon Dressing
The citrus packed dressing is like liquid sunshine! Say goodbye to the winter blues and hello to spring with with protein and veggie packed bowl of goodness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
1 unit(s)
Avocado
113 g
Baby Tomatoes
1 unit(s)
Carrot
56 g
Edamame
1 unit(s)
Lemon
2 unit(s)
Green Onion
1 tbsp
Dijon Mustard
28 g
Seed Blend
(May contain Sesame, Tree nuts, Milk, Wheat, Peanuts, Mustard, Gluten, Soy, Sulphites, Egg)
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* In a medium pot, add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, using a box grater, coarsely grate carrot. Halve tomatoes. Peel, pit, then cut avocado into 1/2-inch pieces. Thinly slice green onions. Zest, then juice half the lemon. Cut remaining lemon into wedges.
To the medium pot with boiling water, add rice. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, pat chicken dry with paper towel. In a medium bowl, toss chicken with lemon zest and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss to coat. Set aside.
Heat a large non-stick pan over medium heat. When hot, add seed blend to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer seed blend to a plate. Set aside.
Using the same pan, add chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in middle of oven, until chicken is cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, in a small bowl, whisk together mustard, 1 tbsp lemon juice (dbl for 4 ppl), 1 tbsp oil (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Fluff rice with a fork, then season with salt. Stir in edamame and green onions.
Slice chicken. Divide rice between bowls, then top with grated carrots, tomatoes, avocado and chicken. Drizzle over dressing. Sprinkle over toasted seed blend. Squeeze over a lemon wedge, if desired.
