Teriyaki Chicken Rice Bowl

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons peanut oil (preferably roasted)
  • 4 cups baby spinach (about 2 ounces)
  • 8 ounces sugar snap peas, trimmed and halved
  • 1 orange bell pepper, cut into strips
  • 1 10 -ounce container yellow and/or red cocktail tomatoes, quartered
  • 4 scallions, thinly sliced
  • 1/2 cup fresh basil leaves, thinly sliced
  • 2 cups shredded rotisserie chicken (skin removed)
  • 1/2 cup salted roasted cashews, roughly chopped
  • Kosher salt and freshly ground pepper
  • 2 cups cooked brown rice (thawed if frozen)
Directions
  • Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.

  • Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

  • Photograph by Justin Walker


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    This recipe is featured in:

    Healthy Food, Fast