Diggers Soy, Ginger & Lime Chicken Buddha Bowl

Diggers Soy, Ginger & Lime Chicken Buddha Bowl
A quick, easy and delicious midweek meal made with Diggers Soy, Ginger & Lime Crispy Shredded Chicken

1 x 320g bag of Diggers Soy, Ginger & Lime Crispy Shredded Chicken


2 tbsp sunflower oil

1 onion, finely chopped

200g basmati rice, rinsed

2 tsp ground turmeric

500ml chicken stock

Avocado Mayo

1 avocado

50g mayonnaise

Juice of 1 lime

2 tbsp water

Serve with

Purple cabbage, shredded

Thinly sliced avocado


Watercress and bean sprouts

1. Arrange the Diggers Soy, Giner & Lime Shredded Chicken on a baking tray. Preheat Fan oven to 180oC and cook for 12 - 14 minutes, as per instructions on packaging

2. Heat 2 tbsp sunflower oil in a pot

3. Finely chop onion and add to pot, sweat the onions for 4-5 minutes

4. Add the rinsed basmati rice and ground turmeric to pot

5. Pour in 500ml chicken stock and cover pot

6. Prepare the avocado mayo by mixing 1 avocado, 50g mayonnaise, the juice of 1 lime and 2 tbsp water in a blender

7. Once rice and chicken are cooked, place in a bowl with avocado mayo, shredded cabbage, peas, thinly sliced avocado and topped with watercress and bean sprouts

Main ingredients

Level of Difficulty

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