Satay Chicken Salad Bowl with Garlic & Lime Rice

In a pot, combine the 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 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.

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 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 and serve any remaining lime wedges on the side. Enjoy!

In a pot, combine the 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 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.

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 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 and serve any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ 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 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.

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 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 and serve any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ 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 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.

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 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 and serve any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ 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 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.

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 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 and serve any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ 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 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.

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 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 and serve any remaining lime wedges on the side. Enjoy!