Serve as a bowl or inside a burrito or lettuce wrap.
You will need:
1 750ml Tub Dr Broth Roast Chicken bone broth
2 x chicken breasts (skinless, boneless)
1 cup basmati rice
1 cooked mielie (corn) – kernels removed
2 chopped tomatoes
1 avo – chop when ready to eat
½ cup grated cheese or you can use sour cream or Greek yoghurt
Handful of baby spinach leaves
1 fresh lemon or lime
Pinch of salt and pepper
For the sauce:
1 tbls soy
1 tbls honey
Juice of half a lime
Splash of Tabasco
In an appropriate pot gently simmer your rice in 500ml Dr Broth Chicken bone broth until soft and fluffy
In a small pan just big enough to fit your chicken breast, add the other cup of bone broth.
Simmer the chicken breast gently, in the broth, turning over when necessary, until cooked through – take chicken out and set aside.
In the bone broth left in the pan add the soy, honey, lime juice and tobacco then gently simmer until thickened.
Slice or shred your chicken breasts and stir back into the sauce.
Put your rice, shredded chicken, mielie, chopped tomato and spinach leaves into your serving bowl.
Add the avo,a sprinkle of salt and pepper and squeeze the other half of your lemon or lime all over.
Finish your bowl with grated cheese or the cream cheese or yoghurt.
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