Asian Chicken Bowl

Here’s a fun new recipe…. for the New Year. It’s great for easy meal prep too. The whole family loved this one. Happy dinnertime! xo

Asian Chicken Bowl

2 cups cooked rice or quinoa

Shredded chicken

1 large potato or sweet potato, diced

½ tsp. yellow curry

½ tsp. kosher salt

1 English cucumber

2 tbsp. rice wine vinegar

½ tsp. salt

2 tbsp. Mirin

3 green onions


Black sesame seeds

Soy sauce or coconut aminos

Preheat your oven to 425 degrees.

Make your rice or quinoa.

On a parchment lined baking sheet, place the diced potato. Sprinkle with curry and ½ tsp. salt and some olive oil. Roast for 20-25 minutes until golden and tender. Remove.

In a large bowl, add sliced cucumber, rice wine vinegar, ½ tsp. salt, mirin, and stir to combine. Set aside.

Roughly chop the cilantro.

Assemble your bowls. Layer rice, potato, chicken, cucumber salad, top with arugula and cilantro. Sprinkle some black sesame seeds on top. Drizzle with soy sauce or coconut aminos.

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