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Dan Churchill

5-ingredient Pulled Chicken & Rice Bowl with Roasted Carrots

Dan Churchill
PREP 5 MIN
COOK  30 MIN

Dan's pulled chicken and rice bowl is quick and easy lunch or dinner, any day of the week. Double the recipe for leftovers tomorrow.

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

250g skinless chicken breast

2 carrots (medium) 2cm sliced on the diagonal

2 tsp olive oil

1 lemon zest & juice

salt & pepper, to taste

34 cup (120g) pre-cooked brown rice cooked according to packet directions

2 cups (80g) baby spinach leaves

Methodbased on 2 servings
1

Preheat oven to 190°C/fan 170°C/gas 5 and line a baking tray with baking paper.

2

Place chicken and carrots in a bowl and toss with oil, zest and salt and pepper to coat.

3

Arrange on tray and roast for 25-30 minutes or until chicken is cooked through. Rest for a few minutes then shred with two forks. (To speed up the cooking time, you can slice the chicken in half lengthwise.)

4

Divide rice and spinach between bowls and top with shredded chicken and carrots. Squeeze over lemon juice, season and serve.

Nutritional Informationper serving

Energy (kJ)

1275 kJ / 304 cals

Protein

31.2 g

Fat

8.4 g

Sat. Fat

1.6 g

Carbs

22.5 g

Sugar

3.8 g

Fiber

5.4 g

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