Chicken and Rice Bowl


  • 2 medium chicken breasts cut in cubes
  • 1 cup brown rice, cooked and cooled
  • 1 cup pumpkin sliced/diced
  • ½ cup diced cucumber
  • ½ cup cherry tomatoes, cut in half
  • ½ cup Blue Banner Pickled Sliced Red Onions
  • 1 cup mixed lettuce
  • Salt, to taste
  • Black pepper powder, to taste
  • 1 tsp Lemon juice
  • 2 cloves Garlic, grated
  • 2 sprig Parsley leaves, thoroughly chopped for marinating the chicken
  • 2 tsp s Extra Virgin Olive Oil, for marinating & 2 tsp to cook chicken


  • 1 tsp Vinegar
  • 1 tsp Extra Virgin Olive Oil
  • 2 sprig Parsley leaves
  • 3 cloves Garlic, grated
  • Salt, to taste
  • Red Chilli flakes, as required


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Spread pumpkin onto tray and spray with olive oil. Season with salt and pepper. Roast pumpkin for 20 minutes or until tender. Cool.
  2. In a mixing bowl, add the washed chicken breasts with salt & pepper, parsley, lemon juice, 2 tsp olive oil and garlic. Set aside.
  3. Grill the chicken on a grilling pan on medium heat until well done on both sides. this will take about 10-12 minutes. Add the remaining olive oil while grilling the chicken and grill it until perfectly cooked.
  4. To make the vinaigrette’, use a mixing bowl and combine the vinegar, olive oil, parsley, garlic and salt.
  5. In a serving bowl, put the rice in the middle, and add the lettuce, cucumber, tomatoes, pumpkin and grilled chicken around the rice.
  6. Add the Blue Banner Sliced Red Onion on top of the rice, then spread the vinaigrette over the chicken and vegetables. Then serve.
Blue Banner Recipes Chicken and Rice Bowl
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