This is one of my favourite ways to use leftover rice to ensure I am consuming resistant starch on a regular basis. Of course if you haven’t got any pre-prepared rice you can cook according to the packet instructions and still enjoy this delicious, simple and nutrient dense meal.
Ingredients (Serves 2)
- 300g free range chicken thigh fillets
- 3 tablespoons cold-pressed extra virgin coconut oil
- 4 tablespoons dukkha
- 1 cup pumpkin, diced into cubes
- 1 cup spinach, roughly chopped
- 1 cup red cabbage, shredded
- 250g cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1 cup white basmati rice, ideally cooked & cooled
- Salt & pepper, to taste
- Sesame seeds, to garnish
Easy Hummus Dressing
- 1/4 cup hummus
- 1 teaspoon djon mustard
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Coat chicken in 1 tablespoon of melted coconut oil and press dukkha onto each piece of chicken. Heat 1 tablespoon oil on a frypan over medium heat and cook for 5-6 minutes on each side or until cooked through. Set aside and slice once cool enough to handle.
- Coat pumpkin in remaining oil and season with salt and pepper. Lay onto baking tray and cook for 20-25 minutes or until pumpkin turns golden and crispy on the edges.
- Combine all dressing ingredients in a small bowl and whisk to combine.
- Place rice, spinach, cabbage, cherry tomatoes, onion and avocado into 2 separate bowls, followed by roasted pumpkin and chicken.
- Drizzle with dressing and sprinkle with sesame seeds to serve.
Recipe developed and image shot by Elyse Lagos from Captured Wellness.