Pan-fried chicken thigh fillets, rice and crisp vegetables make a fresh, filling bowl without much fuss. Mint, coriander, parsley, chilli and lime add a bright finish. Start with cooked rice to keep the recipe’s 30-minute timing.
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Recipe Information
Serves: 1
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
The rice is measured after cooking. Allow extra time if you need to cook it from dry.
Ingredients
- 2 chicken thigh fillets
- Olive oil, for coating the chicken
- Salt and pepper
- 1 cup cooked rice
- ½ tomato, diced
- ½ cucumber, diced
- ½ avocado, sliced
- ÂĽ Spanish onion, finely sliced
- A handful of mixed herbs (mint, coriander and parsley)
- ½ lime, cut into wedges
- 1 small green chilli, sliced
Method
- Coat the chicken thigh fillets with olive oil, salt and pepper, or your favourite seasoning rub.
- Pan-fry until golden and cooked through, allowing approximately 15 minutes depending on the thickness of the fillets. Slice the cooked chicken.
- Place the cooked rice in a serving bowl. Top with the sliced chicken, tomato, cucumber, avocado, onion and herbs.
- Finish with lime wedges and sliced green chilli, then serve.
Butcher’s Tip
Chicken thigh fillets suit pan-frying and stay juicy in a bowl like this. Keep the fresh vegetables and herbs ready so you can assemble the bowl as soon as the chicken is cooked.
How to Serve
Add a spoonful of Greek yoghurt or a drizzle of sesame dressing if you’d like a richer finish. Increase the ingredient quantities to make more bowls.
Watch the Recipe
Watch Summer Chicken & Veggie Bowl on YouTube
Shop the Ingredients
Order our chicken thigh fillets online or pick them up at The Lucky Pig, 452 Centre Road, Bentleigh.
More Recipes to Try
Visit The Lucky Pig
Find our butcher and smokehouse at 452 Centre Road, Bentleigh VIC 3204.
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