Pink rice and chicken bowl with mango, avocado and wasabi dressing

Ingredients for 2 servings:

• 1 cup rice, pink
• 1 chicken breast fillet(s)
• some soy sauce
• Oil for frying
• 300 g mango(s), frozen or fresh
• 100 g avocado(s)
• 2 tomatoes
• 1 tbsp yogurt
• 1 tsp wasabi
• ½ lime(s), juice
• 2 tbsp orange juice
• 1 tbsp sesame oil, unroasted
• 2 tbsp sunflower oil
• 1 bag of mixed leaf salad
• e.g. coriander
• e.g. chives
• e.g. salt and pepper
• e.g. chili powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

also good for vegetarians

The cup holds 200 ml. Defrost the frozen mango in a bowl. In the meantime, cook the rice according to the instructions. If you can’t find pink rice, cook regular white rice in beetroot juice or use white rice. Cut the chicken into bite-sized pieces and marinate in a little soy sauce. Dice the mango. For the dressing, put about 100 g of the mango in a tall container. Add the yogurt, wasabi, lime and orange juice, sesame oil and sunflower oil, and if you like, coriander and chili powder. Puree everything with a hand blender until smooth and season with salt and pepper. Cut the chives into rolls about 1 cm long. Wash the tomatoes and cut into wedges. Trim and wash the lettuce and spin it dry. When the rice is ready, pat the chicken dry and fry it in a little oil. To serve, divide the rice between two bowls. Drizzle with a little dressing, then add all the other ingredients. Finally, add the chicken and chives.