Chicken, Rice and Cucumber Sehri Bowl

Why it works for Sehri

• Turns cooked rice and roast chicken into a fast morning meal.
• Served warm or cold, so it works even without much cooking time.
• The yoghurt-herb dressing keeps the bowl fresh and easy to season.

Ingredients

• 300 g cooked basmati ricechilled safely
• 220 g cooked chickenshredded
• 1/2 cucumberdiced
• 120 g plain yoghurt
• 1 tbsp lemon juice
• 2 tbsp mint or corianderchopped
• 1 tsp olive oil
• 1/2 tsp salt
• 1 pinch black pepper

Method

1. 1Make the dressing3 min

   Mix yoghurt, lemon, herbs, olive oil, salt and pepper.

2. 2Reheat if desired5 min

   If serving warm, reheat the rice and chicken separately until steaming hot throughout.

3. 3Build the bowls4 min

   Divide rice between bowls, add chicken and cucumber, then spoon over the dressing.

4. 4Finish3 min

   Add extra herbs and lemon to taste and serve immediately.

Storing and reheating

Cooked chicken and rice should be refrigerated promptly and used according to normal food-safety guidance; assembled bowls are best fresh.

Substitutions

• Use chickpeas instead of chicken.
• Use bulgur or couscous instead of rice.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.