Chicken Banh Mi Bowl
Persons
4
Serving Size
1 Bowl
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 1/2 C. Chopped English Cucumber
- 1/2 C. Packaged Matchstick Carrots
- 1/2 Tbsp. Granulated Sugar
- 1/2 tsp. salt
- 2 Packages (8.8 ounces each) Food Club Ready to Serve Brown Rice & Quinoa
- 1/3 C. Creamy Cilantro Lime Dressing
- 2 Tbsp. Chili Garlic Sauce
- 1 Jalapeño Pepper, thinly sliced
- 2 C. Cooked Chicken Breast or Rotisserie Chicken Meat, thinly sliced
- 1/4 C. Radishes, thinly sliced
- 2 Green Onions, thinly sliced
- 1/4 C. Fresh Cilantro Sprigs and/or Mint Leaves
Instructions
- Prepare pickled vegetables first by combing sugar, salt, cucumber, and carrots in a bowl. Let stand 15 minutes.
- Prepare brown rice & quinoa as label directs. Set aside.
- In small bowl, stir dressing and chili garlic sauce. Makes about ½ cup.
- Divide brown rice & quinoa into 4 bowls; top with jalapeño, chicken, radishes, pickled cucumber mixture, dressing mixture, onions and cilantro. Garnish with cilantro or mint leaves as desired. Enjoy!
