Quick Chicken Mushroom and Rice Bowl

Quick Chicken Mushroom and Rice Bowl

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Serves 4
So fast, so fresh and tasty – perfect for a quick lunch.

Cooking time – 15 minutes


1 tbsp olive oil 8 portabellini or small flat field mushrooms, chopped 1 tsp chopped tarragon 350 g/ 12 ½ oz cooked roast chicken slices, roughly chopped 500 g/ 1 lb steamed brown basmati rice 125 g/ 4 oz lamb’s lettuce or watercress 1 tbsp Worcestershire sauce Tobasco sauce, to taste, optional


  1. Heat the olive oil in a large frying pan over a medium heat, then add the mushrooms and cook for 6 – 7 minutes, stirring frequently, until softened and golden.
  2. Stir in the chopped tarragon, chicken and rice and stir to heat through.
  3. Spoon the rice into serving bowls, scatter over the lamb’s lettuce or watercress and drizzle over the Worcestershire sauce. Sprinkle over a little Tabasco, if using and serve immediately.

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