Chicken Schnitzel Abundance Bowl with Brown Rice, Avocado, Edamame & Sriracha Drizzle
Chicken Schnitzel Abundance Bowl with Brown Rice, Avocado, Edamame & Sriracha Drizzle
Ingredients
Protein
- 500 g chicken schnitzel store-bought, approximately 4 pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter optional
Fibre
- 1.5 cups brown rice
Fresh
- 2 cups frozen edamame beans thawed
- 1 avocado large, diced
- 1 cucumber large, cut into batons
- 1/2 cup coriander roughly chopped
- 1/2 cup roasted peanuts roughly chopped
- 1 red chilli large, sliced
- 2 tablespoons rice wine vinegar
- 2 teaspoons caster sugar or honey
Drizzle Sauce
- 3 tablespoons sweet chilli sauce
- 1 tablespoon sriracha
- 1 tablespoon greek yoghurt optional, for a creamy version
Instructions
- Rinse the brown rice under cold water. Add to a saucepan with 3.75 cups of water and a pinch of salt. Bring to the boil, then reduce heat to low, cover, and simmer for 30–35 minutes or until tender. Fluff with a fork and set aside.
- Cook the chicken schnitzel:
- Pan method: Heat olive oil and butter (if using) in a large frying pan over medium heat. Cook schnitzels for 4–5 minutes per side until golden and cooked through.
- Air fryer method: Lightly spray schnitzels with oil and air-fry at 200°C for 8–10 minutes, flipping halfway, until golden and crisp.
- In a bowl, combine the thawed edamame, avocado, cucumber, coriander, roasted peanuts, and sliced chilli. In a small bowl, mix the rice wine vinegar and sugar or honey until dissolved. Pour over the slaw and toss gently to combine.
- Stir together sweet chilli sauce, sriracha, and Greek yoghurt (if using) until smooth. Adjust consistency with a splash of water if needed.
- Divide brown rice between 4 bowls. Top with sliced schnitzel, a generous spoon of the edamame slaw, and a good drizzle of the sweet chilli sauce. Garnish with extra coriander or chilli if desired.
Nutrition
Carbohydrates: 63.4gProtein: 24.9gFat: 30.1gFiber: 9.1g
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