Heart-Healthy Ginger-Maple Chicken Rice Bowls

Ingredients

• 340 g skinless chicken thighs
• 1 tbsp olive oil
• 1 zucchini, cut into thin half-moons
• 1 carrot, finely grated
• 150 g gluten-free rice, uncooked
• 300 ml water
• 120 ml gluten-free low-sodium chicken stock
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, finely grated
• 1 clove garlic, minced
• 1 tbsp fresh chives, chopped

Method

1. Season chicken, then sear in hot olive oil until deeply browned.
2. Cook rice in water until tender, then fluff and cover.15 min timer
3. Soften zucchini and carrot in the browned chicken pan.4 min timer
4. Add stock, maple, vinegar, ginger and garlic; reduce until coating.5 min timer
5. Return chicken and simmer until 165°F, then scatter chives over.10 min timer