Ermes rice poke bowl with chicken, mango, edamame, and cucumbers

Preparation

1. STEP 1 OF 4

   Cook the rice in plenty of salted water, drain until al dente, and let it cool. Meanwhile, cut the chicken breast into cubes and defrost the edamame.

2. STEP 2 OF 4

   In a non-stick pan, pour a tablespoon of extra virgin olive oil, add the chicken, paprika, and lemon juice, and brown the meat for a few minutes over high heat.

3. STEP 3 OF 4

   Then lower the heat and add 4-5 tablespoons of water and let it cook for about ten minutes until the meat is well cooked.

4. STEP 4 OF 4

   Finally, raise the heat again and add the soy sauce, sugar, and adjust the salt, finish cooking for a couple of minutes. Wash and cut the cucumber into strips and the mango into cubes.

Suggestions

• Bowl

General Information

Analysis

Macronutrients (100 gr)