The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
LEON’s Aioli Free-Range Chicken with Rice & Rainbow Slaw
Back by popular demand, Mindful Chef x LEON are bringing back the iconic Aioli Chicken Rice Box to your menu. You’ll sizzle tender British chicken with zesty sumac, then dish up with a crunchy cabbage and carrot slaw, and a dollop of LEON's famous Garlic Aioli (you'll get a FREE bottle with this recipe!) To finish? A sprinkling of pomegranate seeds, fresh parsley & mint to pack even more plants.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g brown rice (brown rice (100%))
- 75g pomegranate seeds
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 carrot
- 1 handful of fresh mint
- 1 tsp sumac
- 240ml leon garlic aioli (use half) (Rapeseed Oil (65%), Water, Spirit Vinegar, Sugar, Faba Bean Protein (1.6%), Garlic Puree (1.5%), Salt, Roasted Garlic Puree, Stabiliser: Guar Gum, Acidity Regulator: Lactic Acid.)
- 1 red cabbage
- 2 British Free Range chicken breasts
Nutritional Information
Calories: 908
Protein: 49g
Carbs: 52g
Fat: 50g
Ingredients
- 1 British Free Range chicken breast
- 1 red cabbage (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh mint (use half)
- 1 unwaxed lemon (use half)
- 75g pomegranate seeds (use half)
- 1 tsp sumac (use half)
- 1 carrot (use half)
- 240ml leon garlic aioli (use a quarter) (Rapeseed Oil (65%), Water, Spirit Vinegar, Sugar, Faba Bean Protein (1.6%), Garlic Puree (1.5%), Salt, Roasted Garlic Puree, Stabiliser: Guar Gum, Acidity Regulator: Lactic Acid.)
Nutritional Information
Calories: 885
Protein: 49g
Carbs: 52g
Fat: 48g
LEON’s Aioli Free-Range Chicken with Rice & Rainbow Slaw
Back by popular demand, Mindful Chef x LEON are bringing back the iconic Aioli Chicken Rice Box to your menu. You’ll sizzle tender British chicken with zesty sumac, then dish up with a crunchy cabbage and carrot slaw, and a dollop of LEON's famous Garlic Aioli (you'll get a FREE bottle with this recipe!) To finish? A sprinkling of pomegranate seeds, fresh parsley & mint to pack even more plants.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large mixing bowl & grater
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Grill the chicken
- Place the chicken onto the foil-lined baking tray and toss with the sumac, 1 tsp oil, a good pinch of salt and pepper
- Grill for 18 mins, until cooked through
Make the slaw
- Pick a small handful of mint leaves from their stalks and roughly chop, along with the parsley
- Coarsely grate the carrot. Trim and finely slice the cabbage
- Place the carrot and cabbage into the large bowl, then add half the parsley and half the mint, the juice from half the lemon and 1 tsp oil. Mix well, then season with salt
Last bits
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, leave to rest, then thinly slice against the grain and toss with the cooking juices
- Once drained, stir the tamari and juice from the remaining lemon (to taste) through the cooked rice
Plate up
- Serve the rice into bowls, alongside the chicken and slaw
- Dollop over the aioli (to taste). Sprinkle over the pomegranate seeds
- Garnish with the remaining parsley and mint
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