Golden crispy rice tossed with fresh cucumber, edamame, avocado and tender chicken, finished with a creamy sweet chilli collagen dressing. Crunchy, vibrant and packed with protein — a satisfying meal with the perfect balance of flavour and texture.
Serves 3
Ingredients
250g bag pre-cooked jasmine rice
1 tbsp sesame oil
1 tbsp soy sauce
½ cup edamame, boiled
2 Lebanese cucumbers, thinly sliced
2 spring onions, sliced
½ avocado, sliced or diced
4 chicken tenders
Dressing:
¼ cup yoghurt
2 tbsp sweet chilli sauce
Dash of paprika
2 scoops unflavoured collagen
Method
Preheat the oven to 200°C and line a baking tray with baking paper.
Add the rice to the tray, drizzle with sesame oil and soy sauce, and toss well to coat. Gently break up any clumps and spread the rice out in an even layer.
Bake for 30–35 minutes, or until golden and crispy.
Cook the chicken tenders according to packet instructions. Allow to cool slightly, then roughly chop into bite-sized pieces.
In a small bowl, whisk together the yoghurt, sweet chilli sauce, paprika, and collagen until smooth and creamy.
In a large bowl, combine the cucumbers, edamame, spring onions, avocado, and chopped chicken.
Top with the crispy rice, drizzle over the dressing, and toss gently to combine.
Serve immediately and enjoy!
Macros
Calories: 413
Fat: 15g
Carbs: 41.4g
Protein:24.4g
