Spicy Chicken Kimchi Rice Bowl with Feta and Avocado

Ingredients

• 400 grams chicken breast
• 200 grams rice
• 150 grams kimchi
• 100 grams feta cheese
• 1 whole avocado
• 100 grams sweet corn
• 2 medium tomato
• 2 medium potato
• 1 whole red bell pepper
• 100 grams cabbage
• 1 whole chili pepper
• 50 grams mascarpone cheese

Cooking instructions

1. Prepare the rice and potatoes — Cook the rice according to package instructions. Peel and dice the potatoes, toss with a little oil, salt, and pepper, then roast in the oven at 200°C (390°F) for 25 minutes until golden and tender.
2. Roast the vegetables — Chop the red bell pepper, tomato, and cabbage into bite-sized pieces. Add to a baking tray with the potatoes for the last 15 minutes of roasting.
3. Cook the chicken — Dice the chicken breast into cubes. Heat a skillet over medium heat, add oil, finely chopped chili pepper, and sauté chicken until cooked through and lightly browned. Add kimchi along with its juice and cook together for 5 minutes.
4. Prepare the avocado and cheese — Slice the avocado and crumble the feta cheese. Set aside. In a small bowl, mix mascarpone with a pinch of salt and pepper for a creamy drizzle.
5. Assemble the bowl — In serving bowls, place a base of cooked rice, top with roasted potatoes and vegetables, then the spicy chicken and kimchi mixture. Garnish with avocado slices and crumbled feta cheese. Drizzle mascarpone over the top for smoothness.