Easy lychee chicken bowl recipe to liven up your WFH home lunch
This recipe for lychee chicken Buddha bowls by Marie Duong for Australian Lychee packs a protein punch with a fruity twist. Perfect for a healthy and easy weeknight dinner or a WFH lunch!
Dinner time or WFH lunch has never looked better (or more fruity!) with these healthy lychee chicken buddha bowls.
More than just a tasty addition – one serve (seven to eight lychees) of lychees provides more than an entire day’s recommended amount of Vitamin C. Talk about small but mighty!
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Lychee chicken Buddha bowl
Prep time: 20 minutes
Cook time: 20 minutes
⅓ cup brown rice, uncooked
25g sugar snap peas, trimmed and halved lengthways
½ cucumber, sliced
Fresh mint leaves, to serve
Fresh lychees, to serve
½ cup (approx 10-12) fresh lychees, peeled & seeded
1 tbsp lime juice (about ½ lime)
2 tbsp olive oil (plus extra for grilling)
1 tbsp soy sauce
1 tsp sriracha
1 garlic clove, minced
½ tsp ground turmeric
Salt & pepper
200g skinless and boneless chicken thigh fillets
1. Cook brown rice as per package instructions.
2. Place lychees, lime juice, olive oil, soy sauce, sriracha, garlic and turmeric in a blender or food processor. Season with salt and pepper, then process until smooth.
3. In a large mixing bowl, toss the chicken with half of the lychee mixture. Cover and refrigerate for 20 minutes. Set aside remaining lychee mixture for serving.
4. Heat a barbecue or grill pan over medium-high heat with a drizzle of olive oil. Cook chicken for 4 minutes on each side, or until cooked through. Transfer to a plate and cover with foil to rest for 4-5 minutes.
5. Serve lychee chicken over brown rice with sugar snap peas, cucumber, fresh mint leaves and fresh lychees. Drizzle over with remaining lychee mixture.