Chicken Veg Bowl Food

ASIAN CHICKEN RICE BOWL

Asian Chicken Rice Bowl image

This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. -Christianna Gozzi, Asteria, New York

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup rice vinegar
1 green onion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon minced fresh gingerroot
1 package (8.8 ounces) ready-to-serve brown rice
4 cups coleslaw mix (about 9 ounces)
2 cups shredded rotisserie chicken, chilled
2 cups frozen shelled edamame, thawed

Steps:

For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN & VEG BOWL

Chicken & veg bowl image

Make this colourful chicken, brown rice and vegetable dish for the whole family. With avocado, edamame beans, sweetcorn and carrots, it's not only tasty, but healthy too

Provided by Lulu Grimes

Categories Dinner, Main course

Time 30m

Number Of Ingredients 11

Ingredients

250g brown basmati rice
1 tbsp rapeseed oil
1 garlic clove , crushed
2 chicken breasts, sliced
2 tbsp hoisin sauce
100g frozen edamame beans or peas, defrosted
100g frozen sweetcorn
100g grated carrots
100g red peppers , cut into small cubes
1 avocado , stoned and sliced
1 lemon , cut into quarters, to serve (optional)

Steps:

Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.
Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.

Nutrition Facts : Calories 460 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

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