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Ginger Chicken and Brown Rice Bowls

These flavourful and nutritious bowls featuring marinated chicken, aromatic ginger and wholesome brown rice, a convenient and satisfying meal!

  • Serves 4
  • 9 Ingredients
  • 15 min prep time + ready in 35 min

Ingredients

  • 500g chicken leg or thigh fillets
  • 1/3 cup (80ml) Sticky Ginger & Chilli Marinade
  • 1 ½ cup (300g) brown rice
  • ½ red capsicum, seeded, thinly sliced
  • 2 zucchini, halved lengthways, sliced
  • 2 spring onions, chopped
  • 2 tbs olive oil
  • 1 lemon, juiced
  • Lemon wedges, to serve

Directions

  1. Combine the chicken and half the marinade in a large bowl. Cover and place in the fridge for 10 mins to develop the flavours.
  2. Meanwhile, cook the rice in a saucepan of boiling water following packet directions.
  3. Heat a barbecue grill or chargrill on high. Cook the chicken, turning, for 10 mins or until cooked through. Transfer to a plate for 5 mins to rest.
  4. Cook capsicum on the grill for 5 mins or until charred and tender, adding zucchini in the last 3 mins of cooking.
  5. Slice chicken. Divide the rice among serving bowls. Top with the chicken, zucchini, capsicum and spring onion.
  6. Combine oil, lemon juice and remaining marinade in a jug. Drizzle over chicken. Serve with the lemon wedges.
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