Coconut Lime & Ginger Chicken Bone Broth Rice Bowl

This Coconut Lime & Ginger Chicken Bone Broth Rice Bowl is a fresh, fragrant 20-minute dinner with tender grilled chicken, crisp bok choy and aromatic coconut rice, all sitting in a light, savoury broth. Made with our Love My Earth Quick Stix Mix Coconut Lime & Ginger Bone Broth Rice, it's an easy way to put a restaurant-style chicken and rice bowl on the table using simple, wholesome ingredients.

The rice does most of the work - already seasoned with coconut, lime and ginger, so there's no long ingredient list. Ready in 20 minutes, it's perfect for busy weeknights, easy family dinners or meal prep lunches that don't feel like leftovers.

Ingredients for a fragrant coconut, lime and ginger chicken rice bowl:

• 1 pack [Quick Stix Mix Coconut Lime & Ginger Bone Broth Rice
• 1 tsp oil of choice
• 2 cups (500ml) water, for the rice
• 2 tsp concentrated chicken bone broth
• 2 tsp soy sauce or tamari
• 2 cups (500ml) warm water, for the broth
• 2 chicken thigh fillets, skin off
• 1 bunch bok choy, halved
• Salt and pepper, to taste
• Sesame seeds, green onions and fresh coriander, to serve

Method:

1. Cook: the rice by adding the contents of the Coconut Lime & Ginger Bone Broth Rice pack to a saucepan with 1 tsp oil. Add 2 cups (500ml) water and stir. Bring to the boil, then reduce the heat to low, cover and simmer for 10 minutes.
2. Pan-fry: the chicken thigh fillets with salt and pepper while the rice cooks, until golden and cooked through. Add the bok choy to the pan and cook until just tender and still vibrant green.
3. Mix: the concentrated chicken bone broth with 2 cups warm water and the soy sauce to make a light, savoury broth.
4. Shape: the rice by spooning it into a small bowl and gently pressing it down. Turn it upside down onto your serving plate for a neat round mound.
5. Assemble: pour the broth around the rice, add the bok choy and top with sliced chicken.
6. Finish: with sesame seeds, green onion and fresh coriander. Serve warm.

Tip: Pressing the rice into a small bowl before turning it out takes seconds and makes the whole dish look restaurant-made. Let it sit for a moment before lifting the bowl away. Double the chicken and rice on Sunday and you've got meal prep lunches for the week - the rice reheats beautifully.

Serving suggestion:
Serve warm while the broth is hot and the chicken is still juicy. Add sliced chilli or a squeeze of fresh lime if you like more punch, and swap the chicken for prawns, tofu or salmon to change it up. Works just as well as a healthy lunch bowl the next day.

Cooking Time:

• Preparation: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes

Serves 2 | Gluten free | Certified organic | No fillers or sugars