(Summer) Chicken Rice Bowl Recipe

A quick summer rice bowl, inspired by our Chicken Rice Bowl and made with seasonal British produce.

This is the kind of lunch that looks like more effort than it is. Microwave rice, cooked chicken, colourful summer veg and a punchy gochujang dressing, all thrown together in one bowl.

This at home version uses seasonal ingredients like asparagus, radishes, spring onions and carrots to bring freshness, crunch and colour.

Our summer take on our Chicken Rice Bowl!

Because nourishing food should still feel exciting to eat!

Grounded Kitchen Chicken Rice Bowl at Home: Summer Edition

Ingredients (serves 2)

• 1 microwave rice and grain pouch

• 2 cooked chicken breasts or thighs, sliced or torn

• 1 bunch asparagus

• 2 carrots, peeled into ribbons

• 4 to 5 radishes, thinly sliced

• 2 spring onions, sliced

• Small handful fresh coriander

• Sesame seeds

For the dressing

• 1 tbsp gochujang

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Juice of ½ lime

• Small drizzle of honey or maple syrup

• Splash of water, only if needed

• Optional: ½ to 1 tsp peanut butter to make it thicker and creamier

Filling, seasonal, and full of goodness.

Method

1. Heat the rice pouch according to packet instructions, then fluff with a fork.

2. Cook the asparagus until just tender. You can pan fry, steam or roast it, depending on what is easiest.

3. Warm the cooked chicken if you prefer it hot.

4. Peel the carrots into ribbons and slice the radishes and spring onions.

5. Mix the gochujang, soy sauce, sesame oil, lime juice and honey or maple syrup together. Add a small splash of water only if it needs loosening or peanut butter for a thicker dressing.

6. Divide the rice between two bowls, then top with the chicken, asparagus, carrot ribbons and radishes.

7. Finish with spring onions, coriander, sesame seeds and the gochujang dressing.

Quick, colourful and easy to adapt with whatever seasonal veg you have in.

Let us know if you make it!