This recipe for lychee chicken Buddha bowls by Marie Duong for Australian Lychee packs a protein punch with a fruity twist. Perfect for a healthy and easy weeknight dinner or a WFH lunch!
Dinner time or WFH lunch has never looked better (or more fruity!) with these healthy lychee chicken buddha bowls.
More than just a tasty addition – one serve (seven to eight lychees) of lychees provides more than an entire day’s recommended amount of Vitamin C. Talk about small but mighty!
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Lychee chicken Buddha bowl
Prep time: 20 minutes
Cook time: 20 minutes
⅓ cup brown rice, uncooked
25g sugar snap peas, trimmed and halved lengthways
½ cucumber, sliced
Fresh mint leaves, to serve
Fresh lychees, to serve
½ cup (approx 10-12) fresh lychees, peeled & seeded
1 tbsp lime juice (about ½ lime)
2 tbsp olive oil (plus extra for grilling)
1 tbsp soy sauce
1 tsp sriracha
1 garlic clove, minced
½ tsp ground turmeric
Salt & pepper
200g skinless and boneless chicken thigh fillets
1. Cook brown rice as per package instructions.
2. Place lychees, lime juice, olive oil, soy sauce, sriracha, garlic and turmeric in a blender or food processor. Season with salt and pepper, then process until smooth.
3. In a large mixing bowl, toss the chicken with half of the lychee mixture. Cover and refrigerate for 20 minutes. Set aside remaining lychee mixture for serving.
4. Heat a barbecue or grill pan over medium-high heat with a drizzle of olive oil. Cook chicken for 4 minutes on each side, or until cooked through. Transfer to a plate and cover with foil to rest for 4-5 minutes.
5. Serve lychee chicken over brown rice with sugar snap peas, cucumber, fresh mint leaves and fresh lychees. Drizzle over with remaining lychee mixture.
This recipe was created by Marie Duong for Australian Lychee.