Lychee Chicken Buddha Bowls

Instructions

1. Cook brown rice as per package instructions.
2. Place lychees, lime juice, olive oil, soy sauce, sriracha, garlic and turmeric in a blender or food processor. Season with salt and pepper, then process until smooth.
3. In a large mixing bowl, toss the chicken with half of the lychee mixture. Cover and refrigerate for 20 minutes. Set aside remaining lychee mixture for serving.
4. Heat a barbecue or grill pan over medium-high heat with a drizzle of olive oil. Cook chicken for 4 minutes on each side, or until cooked through. Transfer to a plate and cover with foil to rest for 4-5 minutes.
5. Serve lychee chicken over brown rice with sugar snap peas, cucumber, fresh mint leaves and fresh lychees. Drizzle over with remaining lychee mixture.