ASIAN CHICKEN RICE BOWL
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
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 RICE BOWL
Make and share this Chicken Rice Bowl recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
- Remove 3 tablespoons of mixture and set aside.
- Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
- Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
- Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
- Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.
Nutrition Facts : Calories 315.7, Fat 11.2, SaturatedFat 1.9, Cholesterol 109, Sodium 1577.5, Carbohydrate 13.1, Fiber 0.1, Sugar 11.4, Protein 38.3
CHICKEN RICE BOWL
This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
MEXICAN RICE BOWL WITH CHICKEN
Make and share this Mexican Rice Bowl With Chicken recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook rice according to package instructions.
- Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
- Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
- Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
- Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.
PEANUT BUTTER CHICKEN RICE BOWL
Impress your nearest and dearest with this peanut butter chicken and sticky rice bowl. A quick and easy dinner for two, it could also work for Valentine's
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.
- Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.
- Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.
Nutrition Facts : Calories 756 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
CHIPOTLE CHICKEN RICE BOWL
Make and share this Chipotle Chicken Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
- Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
- For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
- Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.
- To Assemble: Spoon the rice into each bowl, followed by the beans, then the grilled chicken strips. Top with your choice garnishes.
Nutrition Facts : Calories 751.9, Fat 36.6, SaturatedFat 7.9, Cholesterol 160.6, Sodium 246.8, Carbohydrate 48.2, Fiber 9.4, Sugar 1.2, Protein 56.6
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