Meal Prep Chicken Rice Bowl with Lime Herb Salad

Name: Meal Prep Chicken Rice Bowl with Lime Herb Salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Ingredients: 1 leftover garlic & parmesan breaded chicken breast, sliced; 250 g cooked rice; 100 g sweetcorn, drained; 1 bell pepper, roughly chopped; 1 avocado, peeled and chopped; 150 g cherry tomatoes, halved; 75 g leftover giardiniera, roughly chopped; 10 g soft herbs, roughly chopped; 1 lime, juiced; 1 tsp garlic granules; 1 tbsp honey; 3 tbsp olive oil

This chicken rice bowl turns leftovers into a fresh, satisfying lunch with tender breaded chicken, fluffy rice, and a bright lime-herb salad. Sweetcorn, avocado, tomatoes, and giardiniera add crunch, creaminess, and tangy flavor, making this an easy make-ahead meal for busy days.

Servings2 Portions

Prep Time10 Mins

Cook Time4 Mins

Difficulty

Easy

Ingredients

leftover garlic & parmesan breaded chicken breast, sliced
1
cooked rice
250 g
sweetcorn, drained
100 g
bell pepper, roughly chopped
1
avocado, peeled and chopped
1
cherry tomatoes, halved
150 g
leftover giardiniera, roughly chopped
75 g
soft herbs, roughly chopped
10 g
lime, juiced
1
garlic granules
1 tsp
honey
1 tbsp
olive oil
3 tbsp

Step-by-Step Instructions

Divide the cooked rice between 2 microwave-safe meal prep containers and top with the sliced chicken. In a bowl, whisk together the lime juice, honey, chopped herbs, garlic granules, olive oil, and a little salt and black pepper until combined.

Add the sweetcorn, chopped bell pepper, avocado, cherry tomatoes, and giardiniera to the dressing and toss gently to coat. Spoon the salad into 2 separate containers or keep it alongside the rice and chicken so it stays fresh.

To serve, microwave the rice and chicken with the lid slightly open for 2 minutes. Stir, then heat for 1 to 2 minutes more, or until piping hot. Spoon the dressed salad over the warm chicken and rice just before eating.

Chef's Tips

Keep the salad separate until serving so the avocado and tomatoes stay fresh. Parsley or cilantro both work well here. If you do not have giardiniera, use chopped pickled vegetables or a few sliced pickles for a similar tangy crunch. Best eaten within 2 days.