Chicken Sushi Bowl with Edamame, Avocado & Wasabi Cream

Chicken Sushi Bowl with Edamame, Avocado & Wasabi Cream

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 9, 2020.
Order Now
Order Now

Ingredients

CAULIFLOWER RICE

  • 1 pack cauliflower pearls
  • 1/2 pack frozen edamame beans
  • 1 Tbsp soy sauce

CHICKEN

  • 1 pack lean chicken breasts, cut into steaks
  • 2 Tbsp soy sauce

GARNISHES

  • 2 carrots, peeled into ribbons
  • 1 Lebanese cucumber, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1/2 bunch spring onions, thinly sliced
  • 1 pack wasabi cream
  • 4 sheets nori, torn

Steps

  1. Preheat oven to 220°C.
  2. Cook cauliflower rice. Toss all cauliflower rice ingredients together on a lined oven tray. Roast in oven for about 15 minutes, until tender. Season to taste.
  3. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season lightly and toss with second measure of soy sauce.
  4. Cook chicken. Heat 1 tsp oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side, until cooked through. Rest, covered, before slicing thinly.
  5. Prep garnishes.
  6. Serve cauliflower rice topped with chicken and garnishes.

Nutritional Information

Energy 1842 kj
440 kcal
Protein 41.3g
Carbohydrate 14.9g
Fat 23.0g