Spring Chicken Rice Bowl

INGREDIENTS:

• 2 chicken breasts

• 1 cup coconut milk (canned)

• 1 cup chicken stock

• 250g microwave packet brown rice

• 4 big cups of lettuce

• 1 1/2 cups sliced cucumber

• 1/2 cup snow peas, ends trimmed

• 2 tbsp pumpkin seeds

• Juice of 1/2 lime

• Salt and pepper

• Mayonnaise

METHOD:

• Add the coconut milk and chicken stock into a medium saucepan and bring to a boil. Add the chicken breast and simmer for 20 minutes or until cooked through.

• While this cooks, cook the rice according to packet instructions and let cool.

• Add all the veggies and pumpkin seeds into a large salad bowl.

• Once the chicken is cooked, remove and let cool before slicing.

• When the chicken is warm, add to the salad bowl along with the rice. Squeeze over the lime juice and season with salt and pepper. Mix well.

• Divide between bowls and drizzle over mayo.

GF + DF - Serves 4