Satay Chicken Salad Bowl with Garlic & Lime Rice

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

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

Mix remaining satay sauce with a squeeze of lime 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. Enjoy!

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

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

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

Mix remaining satay sauce with a squeeze of lime 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. Enjoy!

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