Roast Chicken & Brown Rice Salad Bowl
Servings
6
Servings
6
Ingredients
  • 1.5kg whole chickenraw
  • 1clove garlic
  • 1/4 red cabbagesliced
  • 1 red capsicumsliced
  • 1cup brown ricecooked
  • 1 lemonjuiced
  • 1tbsp olive oil
  • 1tsp paprika
  • Salt and pepper
  • 2cups baby spinachchopped
  • 2sprigs basilchopped
Instructions
  1. Preheat oven to 180C
  2. Place the clove of garlic and half of the basil inside the chicken cavity.
  3. Place chicken into a lined roasting dish and season with salt and pepper.
  4. Place in oven and cook for 60 minutes.
  5. While chicken is cooking place all remaining ingredients in a large mixing bowl and toss to combine.
  6. Allow cooked chicken to cool slightly before removing the skin and slicing.
  7. Add the sliced chicken to the remaining ingredients.
  8. Mix well and serve.
Recipe Notes

450 calories per serve

Print Recipe
 Roast Chicken & Brown Rice Salad Bowl
Roast Chicken & Brown Rice Salad Bowl
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 1.5 kg whole chicken raw
  • 1 clove garlic
  • 1/4 red cabbage sliced
  • 1 red capsicum sliced
  • 1 cup brown rice cooked
  • 1 lemon juiced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper
  • 2 cups baby spinach chopped
  • 2 sprigs basil chopped
Course Main Dish
Servings
Ingredients
  • 1.5 kg whole chicken raw
  • 1 clove garlic
  • 1/4 red cabbage sliced
  • 1 red capsicum sliced
  • 1 cup brown rice cooked
  • 1 lemon juiced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper
  • 2 cups baby spinach chopped
  • 2 sprigs basil chopped
Roast Chicken & Brown Rice Salad Bowl
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180C
  2. Place the clove of garlic and half of the basil inside the chicken cavity.
  3. Place chicken into a lined roasting dish and season with salt and pepper.
  4. Place in oven and cook for 60 minutes.
  5. While chicken is cooking place all remaining ingredients in a large mixing bowl and toss to combine.
  6. Allow cooked chicken to cool slightly before removing the skin and slicing.
  7. Add the sliced chicken to the remaining ingredients.
  8. Mix well and serve.
Recipe Notes

450 calories per serve