Ingredients

Method

• 1 kg Woolworths frozen savoury rice
• 500 g Woolworths lightly dusted crumbed mini chicken breast fillets
• 300 g Woolworths rainbow slaw
For the dressing, mix:
• 3 T Woolworths tangy mayonnaise
• 3 T sour cream
• 1 lemon, zested and juiced
• 2 t Woolworths onion powder
• 1 T dried dill
• salt, to taste

Method

Ingredients

1. Place the rice in a microwave-safe bowl and cover with a lid. Cook according to package instructions.

2. Place the chicken fillets in an air-fryer preheated to 180°C and cook for 10 minutes, turning halfway.

3. While the rice and chicken are cooking, prepare the dressing. If the dressing is too thick, add a little water or milk and mix to the desired consistency.

4. Divide the rice between bowls, add the slaw and top with the chicken. Drizzle over the dressing, serving any extra on the side.

Find more chicken recipes here

Photographer: Shavan Rahim
Videographer: Romy Wilson
Food assistant: Bianca Jones, Bianca Strydom