Gluten-free chicken bowl with rice and edamame

Gluten-free chicken bowl with rice and edamame: savoury, balanced and quick to make, with avocado, ginger, garlic and sesame.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 520 kcal per serving
• Protein: 42 g
• Fat: 14 g
• Carbs: 48 g

Ingredients

• 400 g chicken breast
• 200 g jasmine rice
• 150 g edamame
• 1 avocado
• 1 tbsp sesame oil
• 2 cloves of garlic
• 1 tbsp sesame seeds
• 1 tbsp olive oil
• 1 tsp ginger
• 1 pinch of salt
• 1 pinch of pepper
• 2 tbsp gluten-free soy sauce (tamari)

Method

You’ll need: frying pan · chopping board · knife

1. Cook the jasmine rice according to the packet instructions and let it steam dry briefly.
2. Cut the chicken into strips and marinate with some of the soy sauce, salt and pepper. Heat the olive oil in a frying pan and fry the meat until golden brown all over and cooked through.
3. Toast the garlic and ginger briefly in the pan juices. Add the edamame and fry them briefly too.
4. Stir the remaining soy sauce with the sesame oil and add it to the edamame. Toss everything briefly until hot and fragrant.
5. Slice the avocado and toast the sesame seeds briefly in a dry pan until fragrant.
6. Divide the rice between bowls, arrange the chicken, edamame and avocado on top and serve sprinkled with the sesame seeds.

Good to know

A bowl like this is just right when you want something uncomplicated but hearty. Warm, fresh and on the table without much effort.

Swaps

Jasmine rice → brown rice (more fibre) | soy sauce → tamari (gluten-free, with a similar flavour) | sesame oil → olive oil (more monounsaturated fats) | chicken breast → salmon (also provides omega-3 fatty acids)

Allergens

Contains soya and sesame. If you need to eat strictly gluten-free, use soy sauce or tamari labelled gluten-free. Good for children as long as the chicken is cooked right through, and the same goes for pregnancy.

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