Lime Chicken Rice Bowls

Make a few slashes across the underside of each piece of chicken (ie: the flesh side), taking care not to cut into the skin. These slashes will allow your chicken to cook quickly and evenly.

Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag.

Leave overnight.

When ready to cook, take out the chicken from the fridge and place on your benchtop.

Cook your rice.

Cook your edamame according to packet instructions.

Dress the salad.

Have your rice bowl ready for assembly.

Cook your Chicken:

Heat a large fry pan or cast iron skillet.

Add 1 Tbsp Olive oil.

Add chicken pieces, skin side down.

Be sure to leave behind the marinade as you want your pan/skillet to be as dry as possible.

Also do not over crowd your pan or your chicken will stew.

Adjust your heat to medium-high or medium if your pan is too hot.

Using your tongs, press down on each piece of chicken to ensure contact on the pan/skillet. Most of the cooking will be done with the skin side down.

You will know your chicken is ready to flip when the skin is nicely caramelised and the sides of each piece have turned opaque. The top surface of each piece of chicken (ie the flesh side) should look like it is also turning opaque.

Flip each piece of chicken over to finish cooking.

This will not take long. Check by turning a piece over. It should be completely opaque.

Turn off the heat and leave the chicken in the pan while you assemble your bowls.

To assemble to each bowl:

Place rice in one half of each bowl.

Place dressed salad leaves in the other half of the bowl.

Place sliced avocado in one corner on the bed of rice.

Season with furikake.

Scatter edamame beans however you like in your bowl.

Now remove the cooked chicken from the pan onto a clean chopping board.

Slice each piece then evenly distribute amongst the prepared bowls.