Chicken Poke Tango

Chicken Poke Tango

Roasted or grilled chicken served over brown rice with peppers, avocado, corn, red kidney beans, optional mango pieces, and fresh cilantro, finished with a bright Cilantro Flow drizzle

PREP TIME COOK TIME
20 minutes 30-35 minutes
Yields: 4 servings

Ingredients

1 cup brown rice
2 cups water (for cooking rice)
2 chicken breasts
2-3 mixed bell peppers, sliced
1 cup corn (canned or cut from corn on the cob)
1 cup red kidney beans, rinsed and drained
1 avocado, sliced
1/2 cup mango pieces (optional)
2 tbsp fresh cilantro leaves
2 tbsp olive oil (divided)
1/4 tsp Brisca Herb 'n' Salt (divided)
4-5 tbsp Brisca Cilantro Flow

Instructions

1

Cook Rice: Add brown rice and water to a pot. Bring to a boil, reduce heat, cover, and cook 30-35 minutes until tender.

⏱ 30-35 minutes
2

Cook Chicken: Brush chicken breasts with 1 tablespoon of the divided olive oil and season with half of the divided Brisca Herb 'n' Salt. Grill or roast at 200°C for 18-22 minutes, then slice.

⏱ 18-22 minutes 🌡 200°C
3

Cook Veggies: Toss the mixed bell peppers and corn with the remaining 1 tablespoon olive oil and half of the remaining Herb 'n' Salt, then grill or roast until lightly charred.

4

Assemble: Add the warm brown rice to a bowl. Top with sliced chicken, grilled peppers, corn, red kidney beans, avocado slices, optional mango pieces, and fresh cilantro. Season with the remaining Herb 'n' Salt.

5

Sauce Moment: Drizzle Brisca Cilantro Flow generously over the poke bowl - ready to be served as a bright, fresh Tango bowl.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["mango-tango","herb-n-salt","salad","chicken"]