CHIMMICHURRI CHICKEN RICE BOWL

10 MINUTES

PREPARATION TIME

10 MINUTES

COOKING TIME

6 PEOPLE

SERVING SUGGESTION

INGREDIENTS

4 Ingham’s Fresh Chicken Breast Fillets, sliced
2 bunch oregano leaves
1 bunch parsley leaves
Â½ bunch coriander leaves
5 cloves garlic
1 tsp ground cumin
Â¼ tsp chilli powder
2 Tbsp red wine vinegar
1 cup extra virgin olive oil
sea salt flakes and freshly-ground black pepper
2 French shallots, finely diced
1 long red chilli, finely diced
6 cups cooked brown rice
2 tsp mirin
2 cups mixed salad vegetables, chopped
2 avocadoes, diced
2 cups rocket leaves
juice of 2 lemons
micro herbs, to garnish

METHOD

Combine the herbs, garlic, cumin, chilli, vinegar and half the olive oil in a blender, then purÃ©e until smooth. Season generously with salt and pepper and mix in the French shallot and chilli. Mix half the sauce with the Ingham’s fresh chicken breast fillets and set aside for 10 minutes, then cooked on a moderate ribbed griddle for 10 minutes, turning several times, until just firm to touch.
Mix the rice and mirin, then spoon into bowls. Top with the salad vegetables, avocado and rocket leaves, then arrange the chicken on top. Drizzle with lemon juice, then serve with the remaining sauce.

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