Easy Lunch Ideas for Work: Shredded Chicken & Rice with Hummus & Peri Peri

FEATURING MONJAY MEZZA’S PERI PERI DIP

Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

SERVES: 4
COOK TIME: 20 minutes

Quick to prepare, easy to eat, nutritious and tasty – the ideal lunch doesn’t call for much, does it? But before you despair and order something prepared by a sweaty teenager to be delivered straight to your desk, check this shredded chicken and rice lunch box recipe out; you’ll see it ticks all the boxes.

Quick to prepare. All of the ingredients can be prepped the night before as this meal is eaten cold. Even then, the shredded chicken and the rice could easily be leftovers from other meals. And the veg? Grated. Can’t get quicker than that.

Easy to eat. All you need is a fork or a spoon. Forget the knife – this is a one-hand job. It’s not saucy either, so you won’t have to tuck a serviette into your collar dad-style to protect your pressed linen.

Nutritious. You get the wholegrains of brown rice (which, when refrigerated, increase their resistant starch), the lean protein of chicken, vegetables, and the flavour bombs of our Hummus and Peri Peri dips (nutritious for your tongue, at least).

Tasty. Did we mention the flavour bombs of our Hummus and Peri Peri dips?

So, pull out your old Grade 4 lunchbox and pack something that’s good for the body and good for the soul.

Ingredients

½ cup of cooked, shredded chicken
¾ cup cooked brown rice
½ a carrot, grated
½ a Lebanese cucumber, grated
½ an avocado, sliced
1 tablespoon of Monjay’s Peri Peri Dip
¼ cup of Monjay’s Hummus

Method

If you don’t have any leftover chicken. Put a small frying pan over a medium high heat. Season a chicken breast and rub with olive oil, then fry on one side for 5 minutes until nicely golden. Flip over and add ¾ cup of water, cover and turn the heat down to medium. Cook for another 7 minutes. Rest the chicken for five or so minutes and then shred with two forks.

Dig out an old lunch box or an appropriately-sized food storage container. Put the cooked rice in one quadrant, tuck the shredded chicken in next to it and place the veggies alongside, leaving a corner empty.

Dollop the Peri Peri Dip over it all.

Put the Hummus in a small dish or jar that will fit into the container and place it into the free corner.

Take to work and eat. Or work from home and eat.

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.