Chicken Chili Crunch Bowls

Name: Chicken Chili Crunch Bowls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 Chicken Breasts; 1/2 Cup Brown Rice; 2 Japanese Cucumbers; 1 Head Romaine Lettuce; 1 Stock Green Onion; 1/2 Cup Shredded Cabbage; 1/2 Cup Shredded Carrots; 1/4 Cup Cashews; 2 Tbs Coconut Aminos; 1 Tbs Sweet Chili Sauce; 1 Tbs Rice Vinegar; 1 Tbs Peanut Butter; 1/2 Tbs Ginger Paste; 1/4 Cup Pickled Red Onions; Sesame Seeds; Sesame Oil; Pepper; Salt

6 steps

Prep:5minCook:20min

Updated at: Thu, 09 May 2024 02:17:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories916.3 kcal (46%)

Total Fat43.4 g (62%)

Carbs71.5 g (27%)

Sugars18 g (20%)

Protein60.7 g (121%)

Sodium1253.8 mg (63%)

Fiber11.9 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2chicken breasts

½ cupbrown rice

2Japanese Cucumbers

1 headromaine lettuce

1Green Onion

Stock

½ cupcabbage

shredded

½ cupshredded carrots

¼ cupcashews

2 Tbscoconut aminos

1 TbsSweet Chili Sauce

1 Tbsrice vinegar

1 Tbspeanut butter

0.5 TbsGinger Paste

¼ cuppickled red onions

Instructions

Step 1

Cook chicken breasts over medium heat with sesame oil, one tbs coconut aminos, pepper, and salt for 20 minutes.

Step 2

While the chicken is cooking, finely chop your cucumbers and romaine lettuce and set aside. Finely chop your green onions and pickled red onions for garnish.

Step 3

Mix remaining coconut aminos with sweet chili sauce, rice vinegar, peanut butter, and ginger paste and set aside.

Step 4

Shred chicken once it completes cooking and set aside to top bowl.

Step 5

Heat brown rice and create base at the bottom of the bowl. Add chopped romaine and chopped cucumber to the bowl and mix. Add in shredded cabbage and shredded carrots. Top with shredded chicken and garnish with chopped cashews and pickled onions.

Step 6

Drizzle in ginger peanut sauce and top with chopped green onions and sesame seeds.