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
Rice
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
Peas
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
Chicken
Level of Difficulty
Easy
