Honey-Soy Chicken & Rice Bowl

1. 1 Chicken breast filletpack 800 g ≈ $7.23 140 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 70 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Cucumbers≈ $3.67 per kg 70 g
5. 5 Carrots≈ $1.50 per kg 50 g
6. 6 Soy sauce 15 ml
7. 7 Honey 5 g
8. 8 Garlic≈ $10.00 per kg 3 g
9. 9 Sesame seeds 3 g
10. 10 Sunflower oil 6 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 140 ml water, bring to a boil, then simmer covered on low heat for 15 minutes until tender. Boil the egg for 8 minutes, cool, and peel.

2. Julienne the carrot⁵, slice the cucumber⁴ into half-moons, mince the garlic⁸, and cut the chicken¹ into 2 cm chunks.

3. Heat oil in a pan over medium heat, sear the chicken¹ for 6–7 minutes until golden and no longer² pink inside.

4. Add the carrot⁵ and garlic⁸, cook for 3 minutes. Stir in the soy sauce and honey, simmer for 1 minute until the sauce slightly thickens.

5. Spoon the rice onto a plate, top with the chicken¹ and carrot⁵ mixture, fresh cucumber⁴, and halved eggs³. Sprinkle with sesame seeds and serve.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.