Use leftover chicken to make this easy rice bowl for lunch. With a punchy wasabi, lime and yogurt dressing, it's full of flavour and healthy too
Ingredients
- 70g frozen edamame
- ½ tsp wasabi paste
- 2 tbsp fat-free natural yogurt
- 1 lime, juiced
- 1 tbsp sesame oil
- 70g cooked rice
- 3 radishes, quartered
- 1 tsp sesame seeds
- 1 cooked boneless, skinless chicken breast, sliced
- ¼ sheet dried seaweed, sliced into strips
Method
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Put the edamame in a heatproof bowl and cover with boiling water. Leave for 10 mins, then drain. Mix the wasabi paste with the yogurt, lime juice and sesame oil.
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Toss the rice with the edamame and radishes. Top with the sesame seeds, chicken and seaweed, then drizzle over the dressing to serve.