Thai Chicken Lunch Bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
.67 cup Rice | Minute | White Rice (Cooks in 5 Minutes) 1 tbsp Extra Virgin Olive Oil 7 ounces Chicken Breast (cooked), no skin, roasted 1.5 cup, chopped or diced Broccoli, fresh 1 cup, chopped Carrots, raw .5 small Onions, raw 2 tbsp Peanut Butter, smooth style, with salt 1 tbsp Nakano Seasoned Rice Vinegar 1 tsp unpacked Brown Sugar .25 1tsp Sesame Oil 1 lime yields Lime Juice
Cook rice according to package directions. Set aside to cool.
Pre-heat oven to 425°F.
Toss the chicken breast, broccoli, carrot and onion in another tablespoon of olive oil with salt and pepper. Arrange on baking sheet.
Bake for 15 minutes. Stir up the veggies, flip the chicken and return to the oven for 5-10 more minutes.
While everything is baking, shake or stir together the peanut sauce ingredients.
Allow the chicken to rest for 10 minutes before slicing. Divide the rice, veggies and sliced chicken between two 2-cup capacity storage containers. Drizzle with peanut sauce.
Serving Size: Makes 2 lunch bowls
Number of Servings: 2
Recipe submitted by SparkPeople user PIANOGRL2.
Pre-heat oven to 425°F.
Toss the chicken breast, broccoli, carrot and onion in another tablespoon of olive oil with salt and pepper. Arrange on baking sheet.
Bake for 15 minutes. Stir up the veggies, flip the chicken and return to the oven for 5-10 more minutes.
While everything is baking, shake or stir together the peanut sauce ingredients.
Allow the chicken to rest for 10 minutes before slicing. Divide the rice, veggies and sliced chicken between two 2-cup capacity storage containers. Drizzle with peanut sauce.
Serving Size: Makes 2 lunch bowls
Number of Servings: 2
Recipe submitted by SparkPeople user PIANOGRL2.
Nutritional Info Amount Per Serving
- Calories: 417.9
- Total Fat: 18.6 g
- Cholesterol: 61.5 mg
- Sodium: 311.6 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 5.1 g
- Protein: 31.0 g
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