Hot Honey Chicken Rice Bowl

Ingredients

• 220 g chicken breast
• 180 g jasmine rice
• 180 g broccoli
• 1 large carrot
• 1/2 large cucumber
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili flakes
• 120 g Greek yogurt
• 1 tbsp lemon juice
• 1 garlic clove
• 1 tsp sesame seeds
• 2 tbsp sliced spring onion

Method

1. Step 1

   Cook the 180 g jasmine rice according to the package directions, then fluff it with a fork and keep it warm.

2. Step 2

   Cut the 220 g chicken breast into bite-sized pieces and pat the pieces dry with paper towels.

3. Step 3

   Cut the broccoli into small florets (180 g), cut the carrot into matchsticks (1 large), and dice the cucumber (1/2 large).

4. Step 4

   Put the chicken breast in a bowl, add 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chili flakes, and toss until every piece is lightly coated.

5. Step 5

   Cook the chicken in a hot non-stick pan for 4 to 5 minutes, stirring once or twice, until the outside is golden and the center is fully cooked.

6. Step 6

   In a small bowl, stir together the ingredients for the hot honey garlic drizzle made with Greek yogurt, chili flakes, honey, lemon juice, and garlic until smooth and balanced. Add a splash of water if you want it thinner.

7. Step 7

   Quickly cook the sturdier vegetables in the same pan for 2 to 4 minutes so they stay bright and slightly crisp, then keep the raw vegetables for topping.

8. Step 8

   Build the bowl with the jasmine rice, add the cooked chicken breast, arrange the vegetables around it, drizzle over the sauce, and finish with sesame seeds and spring onion.