This chicken rice bowl is the ideal post-workout meal. It provides your body with easily digestible carbohydrates for glycogen stores and high-quality protein for muscle regeneration, while tasting wonderfully light and summery thanks to the fruity components.
Rinse the basmati rice under running water until the water runs clear. Bring to a boil in a pot with 120 ml of water and a pinch of salt, then reduce heat and simmer, covered, for about 12-15 minutes until the water is completely absorbed. Remove from heat and let rest for 5 minutes.
Cut the chicken breast fillet into bite-sized pieces. Heat a non-stick pan and sear the chicken pieces in it without additional fat until cooked through and lightly browned. Season with salt and pepper.
Peel the mango and cut into small cubes. Finely dice the red onion. Chop the fresh mint.
In a small bowl, whisk together soy sauce, rice vinegar, and the juice of half a lime.
Place the cooked rice in a bowl. Arrange the pan-fried chicken pieces, mango cubes, and red onion cubes on top. Drizzle with the lime-soy sauce dressing and sprinkle with chopped mint.
Serve immediately and enjoy.
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