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Teriyaki Chicken Rice Bowl
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 404 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 34 milligrams
- Sodium
- 662 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 6 grams
- Protein
- 23 grams
Share This Recipe
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 404 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 34 milligrams
- Sodium
- 662 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 6 grams
- Protein
- 23 grams
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.
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