Satay Chicken Salad Bowl with Garlic & Citrus Rice

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and dice garlic. Zest lemon and cut into wedges. Shred cabbage. Slice cucumber. Grate or julienne carrot (peeling is optional). Slice chilli (removing seeds if you prefer less heat).

Coat chicken in 2-3 Tbsp of satay sauce (keeping the rest for step 5). Season with salt and pepper. Heat a pan with a drizzle of oil on medium-high heat. Add chicken and cook for 5-6 minutes on each side or until cooked through.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a pot on medium heat. Add the garlic and butter and cook for 30 seconds - 1 minute, until butter has melted and garlic is light brown. Add the rice and lemon zest, stirring so that the rice is coated in butter. Season with salt.

Mix remaining satay sauce with a squeeze of lemon juice (to taste) from 1-2 wedges of lime. Slice the chicken. Divide rice and salad ingredients between bowls. Top with chicken and satay sauce. Garnish with chilli and serve any remaining lemon wedges on the side. Enjoy!

Tip! If you prefer less spice or to make the dish kid-friendly, leave out chilli completely.

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and dice garlic. Zest lemon and cut into wedges. Shred cabbage. Slice cucumber. Grate or julienne carrot (peeling is optional). Slice chilli (removing seeds if you prefer less heat).

Coat chicken in 2-3 Tbsp of satay sauce (keeping the rest for step 5). Season with salt and pepper. Heat a pan with a drizzle of oil on medium-high heat. Add chicken and cook for 5-6 minutes on each side or until cooked through.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a pot on medium heat. Add the garlic and butter and cook for 30 seconds - 1 minute, until butter has melted and garlic is light brown. Add the rice and lemon zest, stirring so that the rice is coated in butter. Season with salt.

Mix remaining satay sauce with a squeeze of lemon juice (to taste) from 1-2 wedges of lime. Slice the chicken. Divide rice and salad ingredients between bowls. Top with chicken and satay sauce. Garnish with chilli and serve any remaining lemon wedges on the side. Enjoy!

Tip! If you prefer less spice or to make the dish kid-friendly, leave out chilli completely.