Serves: 4

Prep time:  40 mins

Cook time: 15 minutes

Ingredients

• 1/3 cup (80ml) soy sauce

• 1/3 cup (80ml) fresh lemon juice

• 1 tbsp light brown sugar

• 4cm-piece ginger, peeled, finely grated (about 2 tsp)

• 1 tsp sesame oil

• 4 Chicken thigh fillets (about 550g), trimmed

• 1 tbsp vegetable oil

• 3 cups freshly cooked medium-grain brown rice

• 2 small avocados, peeled, halved, pitted, thinly sliced

• 2 Lebanese cucumbers, chopped

• 200g Perino tomatoes, halved (or any tomatoes of your choice)

• 2 spring onions, thinly sliced

• 1/2 cup fresh coriander leaves

Method

1. In a small bowl, whisk the soy sauce, lemon juice, sugar, ginger and sesame oil until sugar has dissolved.
2. In a sealable plastic bag, combine chicken, vegetable oil and 1 tbsp of the soy dressing. Coat chicken in bag. Marinate in the fridge for at least 15 mins or up to 1 day for extra flavour. Refrigerate remaining soy dressing.
3. Prepare a barbecue for medium-high heat. Remove chicken from marinade. Barbecue chicken for 5-6 mins each side or until cooked through. Set aside to rest for 5 mins. Slice the chicken.
4. Divide rice among 4 bowls. Top with chicken, avocado, cucumber and tomato. Spoon remaining soy dressing over the chicken and veggies.
5. Sprinkle with spring onions and coriander leaves to garnish.

Full recipe and image source: Coles Australia