Cook the brown rice according to the packet instructions until soft and fluffy. Meanwhile, prepare the veg and blanch the edamame briefly.
Cut the chicken into strips, season with salt and pepper and fry in olive oil or avocado oil until golden brown all over and cooked through.
For the sauce, stir the peanut butter with the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger and a little warm water until smooth. It should be creamy but pourable.
Slice the avocado and get the carrot, cucumber and spring onions ready. Divide the cooked rice between bowls.
Arrange the chicken, edamame, avocado, carrot and cucumber on the rice. Season with a little lime juice.
To serve, pour over the peanut sauce and top with sesame seeds, spring onions and lime wedges.
Good to know
A bowl like this is a proper, honest meal without feeling heavy. Creamy, crunchy, fresh – just right when you want something savoury with lots of texture on the plate.
Swaps
Chicken breast → salmon (also provides omega-3 fatty acids; in pregnancy, cook it right through). Brown rice → quinoa (brings a little more protein and magnesium). Honey → date paste (unrefined sweetness plus a little fibre). Peanut butter → almond butter (provides vitamin E and a little more calcium; contains tree nuts).
Allergens
Contains peanuts, soya, sesame and gluten (soy sauce). Good for children once sesame and peanut sauce have been introduced in an age-appropriate way, but no honey for babies under one year old; in pregnancy it's fine as long as the chicken is cooked right through.
