5-ingredient Pulled Chicken & Rice Bowl with Roasted Carrots
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
250g skinless chicken breast
2 carrots (medium) 2cm sliced on the diagonal
2 tsp olive oil
1 lemon zest & juice
salt & pepper, to taste
3⁄4 cup (120g) pre-cooked brown rice cooked according to packet directions
2 cups (80g) baby spinach leaves
Preheat oven to 190°C/fan 170°C/gas 5 and line a baking tray with baking paper.
Place chicken and carrots in a bowl and toss with oil, zest and salt and pepper to coat.
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.)
Divide rice and spinach between bowls and top with shredded chicken and carrots. Squeeze over lemon juice, season and serve.
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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