Garlic & parmesan breaded chicken with quick giardiniera
Make breaded chicken for dinner served with giardiniera – Italian-style pickled veg. Any leftovers will make a great lunch the next day
Chicken rice bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g cooked rice
- 1 leftover garlic & parmesan breaded chicken breastsliced (see recipe below)
- 1 limejuiced
- 1 tbsp honey
- 10g soft herbs such as parsleyor coriander, roughly chopped
- 1 tsp garlic granules
- 3 tbsp olive oil
- 100g can of sweetcorndrained
- 1 pepperroughly chopped
- 1 avocadopeeled and chopped
- 150g cherry tomatoeshalved
- 75g leftover giardinieraroughly chopped (see recipe below)
Nutrition: Per serving
- kcal776
- fat36g
- saturates7g
- carbs72g
- sugars23g
- fibre9ghigh
- protein35g
- salt0.6g
Method
step 1
Pack the rice at the bottom of two microwavable containers and layer over the chicken slices from our base recipe. Combine the lime juice, honey, herbs, garlic granules, oil and some salt and pepper. Tip the sweetcorn into the dressing along with the chopped pepper, avocado, cherry tomatoes and giardiniera. Stir to combine and pack into separate containers.
step 2
To reheat the rice and chicken, put the container in the microwave with the lid ajar. Heat for 2 mins, then remove the lid and cook for a further 1-2 mins until piping hot. Serve with the veg and dressing spooned over the top.
