Asian Chicken + Vegetable Brown Rice Bowls with Sweet Chili Sesame Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup uncooked brown rice [then cooked according to package directions]
  • 2 chicken breasts, cooked + shredded
  • 1 Tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 zucchini, chopped into bite size pieces
  • 3 carrots, peeled and chopped into coins
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ½ onion, chopped
  • SWEET CHILI + SESAME SAUCE RECIPE + DIRECTIONS
  • 3 Tbsp sweet chili sauce
  • 2 Tbsp toasted sesame oil
  • ¼ cup coconut aminos
  • 1 tsp red chili flakes
  • 1 Tbsp sesame seeds [either black or white]
Instructions
  1. For sauce, whisk all ingredients together.
  2. Preheat oven to 350 degrees.
  3. Cook brown rice according to package directions; set aside.
  4. Add all veggies to a parchment paper lined baking sheet and drizzle with olive oil, sea salt + black pepper.
  5. Roast for 20-25 minutes. Broil veggies for a final 3-5 minutes.
  6. Meanwhile, bring a large pot of salted water to a boil.
  7. Add chicken breasts to boiling water, reduce heat and simmer covered for 30 minutes until chicken is cooked through.
  8. Remove chicken and shred using two forks [feel free to cook your chicken any way you like]. Discard cooking water.
  9. In a large sauté pan, add all ingredients [veggies, chicken, brown rice and sauce] and sauté for a few minutes until heated through.
  10. Top with sesame seeds. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/asian-chicken-veggie-brown-rice-bowls/