Barbecued chicken rice bowls

This tasty rice bowl is great for easy meal prep and midweek work lunches!
13 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 Coles Australian RSPCA Approved 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

2 spring onions, thinly sliced

1/2 cup fresh coriander leaves

3 Method Steps

Step 1
In a small bowl, whisk the soy sauce
, lemon juice, sugar, ginger and sesame oil until sugar has dissolved. In a sealable plastic bag, combine chicken, vegetable oil and 1 tbs of the soy dressing. Turn chicken in bag to coat. Marinate in the fridge for at least 15 mins and up to 1 day. Refrigerate remaining soy dressing.
Step 2
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.
Step 3
Divide rice among 4 bowls. Top with chicken, avocado, cucumber and tomato. Spoon remaining soy dressing over the chicken and veggies. Sprinkle with spring onions and coriander leaves.

Vitamin K plays an important role in this process of coagulation or clotting in injuries. Young onions are especially rich in it. Only 50g of young onions have enough vitamin K for daily human needs. Proper blood coagulation is important to prevent the loss of large amounts of blood in injuries.