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Chicken & Brown Rice Bowl

with Marinated Vegetables & Sambal Sauce

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Our Vietnamese-inspired rice bowl is packed with zingy spice thanks to a sauce of citrusy ponzu and spicy sambal oelek that is first tossed with nutty brown rice, then drizzled over the finished dish. Perfectly seasoned tomatoes and a garnish of lime adds even more zesty flavor to our marinated vegetable slaw and shredded chicken that tops the rice.

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fresh
ingredients
Chicken & Brown Rice Bowl with Marinated Vegetables & Sambal Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Lime
  • ½ lb Cabbage
  • ½ lb Cocktail Tomatoes
  • 1 Tbsp Rice Vinegar
  • 6 oz Carrots
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • ½ cup Brown Rice
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients & marinate the vegetables:
2 Prepare the ingredients & marinate the vegetables:

While the rice cooks, wash and dry the fresh produce. Quarter the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Quarter the lime. In a bowl, combine the prepared cabbage and carrots. Top with the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Cook & shred the chicken:
3 Cook & shred the chicken:

While the vegetables marinate, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, using two forks, carefully shred into bite-sized pieces. 

Make the sauce:
4 Make the sauce:

While the chicken cooks, in a bowl, combine the vinegar, ponzu sauce, sesame oil and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. 

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add half the sauce to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Serve the finished rice topped with the seasoned tomatoes, shredded chicken, and marinated vegetables (including any liquid). Drizzle with the remaining sauce. Serve with the remaining lime wedges on the side. Enjoy! 

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Cook the rice:
1 Cook the rice:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients & marinate the vegetables:

While the rice cooks, wash and dry the fresh produce. Quarter the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Quarter the lime. In a bowl, combine the prepared cabbage and carrots. Top with the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Prepare the ingredients & marinate the vegetables:
Cook & shred the chicken:
3 Cook & shred the chicken:

While the vegetables marinate, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, using two forks, carefully shred into bite-sized pieces. 

4 Make the sauce:

While the chicken cooks, in a bowl, combine the vinegar, ponzu sauce, sesame oil and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. 

Make the sauce:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add half the sauce to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Serve the finished rice topped with the seasoned tomatoes, shredded chicken, and marinated vegetables (including any liquid). Drizzle with the remaining sauce. Serve with the remaining lime wedges on the side. Enjoy!