Colorful Chicken Summer Bowl with Mango and Avocado
Juicy roasted lemon chicken, fruity mango, creamy avocado, and crisp vegetables meet a fresh lime-yogurt dressing. The bowl combines summery colors, different textures, and aromatic freshness – perfect for warm summer days.
40 Minuten
Total Time
20 Minuten
Cooking Time
20 Minuten
Preperation Time
Ingredients
| 500 g | Chicken breast fillet |
| 250 g | Rice |
| 1 | ripe mango |
| 1 | Avocado |
| 150 g | Edamame |
| ¼ | head red cabbage |
| ½ | cucumber |
| 150 g | colorful tomatoes |
| 4 | radishes |
| 2 | spring onions |
| 1 tbsp | black sesame seeds |
| 1 handful | cilantro |
| 1 handful | mint |
| 1 | lime |
| 3 tbsp | olive oil |
| Lemon zest | |
| 1 tbsp | lemon juice |
| 2 tsp | honey |
| Salt | |
| Pepper | |
| 200 g | Greek yogurt |
Instructions
Step 1 of 6:
For the marinade, stir together olive oil, lemon zest, lemon juice, honey, salt, and pepper in a large stainless steel bowl. Toss the chicken breast fillets in it and let them steep for about 10 minutes.
Step 2 of 6:
Cook the basmati rice according to package directions. Then fluff lightly in a stainless steel bowl and let cool slightly.
Step 3 of 6:
Heat the stainless steel pan over medium-high heat. Sear the marinated chicken breast fillets in it until golden brown. Once they release easily from the pan bottom, turn and cook through. Let the meat rest briefly, then slice.
Step 4 of 6:
Meanwhile, dice the mango, cut the avocado into wedges, finely shave the red cabbage, dice the cucumber, halve the cherry tomatoes, thinly slice the radishes, and cut the spring onions into rings. Roughly chop the cilantro and mint. Prepare all ingredients in separate stainless steel bowls.
Step 5 of 6:
For the dressing, stir together Greek yogurt, lime juice, honey, olive oil, salt, and pepper in a small stainless steel bowl until creamy.
Step 6 of 6:
Divide the rice among four bowls. Artfully arrange the mango, avocado, edamame, red cabbage, cucumber, cherry tomatoes, and radishes on top. Place the chicken slices in the center and drizzle with the lime-yogurt dressing. Sprinkle with spring onions, cilantro, mint, and black sesame seeds, and serve with lime wedges.
