- 2 x chopped free-range Chicken thigh
- 1/4 c of Coconut aminos
- 1 large clove of fresh Garlic, finely grated
- 1 tbsp fresh Ginger finely grated
- 2 x Spring onion finely sliced (white for chicken marinade and greens for salad)
- 1/4 c Edamame beans
- 1 Carrot, julienned
- 5-10 slices of Cucumber
- 1/4 c of cooked shiitake mushrooms
- 1 head of Cos baby lettuce
- Handful Coriander
- 1/4 Avocado
- Sesame seeds
- Lemon wedge
- 1/2 c cooked Brown rice
Method
Chop chicken into bite sized pieces & Marinate the chicken in the garlic, ginger, whites of the spring onion, and coconut aminos. Leave to sit for 30 minutes or longer if possible. Place into a baking dish and cook in the oven for 30 minutes or until fully cooked.
Cook your brown rice.
Ribbon or julienne your carrot, defrost edamame beans, slice cucumber, chop avocado and coat in sesame seeds, wash your cos lettuce leaves.
Once rice is cooked, place into the bottom of the bowl, then arrange all the salad ingredients on top. Add your warm chicken on top and top with spring onions, coriander and a lemon wedge.
Enjoy
