Recipe of the Week: Asian Chicken Rice Bowls

Simple. Hearty. Healthy.

Have this scrumptious little bowl of perfection on the table in no time and with minimal fuss. Pre-cook your chicken and cut your cook time to under 10 minutes!

Asian Chicken Rice Bowl

Makes 4 bowls

Serving Size: 1 bowl

2 tablespoons Extra Virgin Olive oil

2 tablespoons honey

2 tablespoons soy sauce

4 teaspoons fresh lime juice

2 cloves garlic, minced finely

1 tsp ground ginger

1/2 teaspoon chili paste (or Sriracha)

12 oz bag trimmed sugar snap peas

2 bell pepper, sliced thinly

3/4 cup shredded carrots

1 cup fresh diced pineapple

1.5 lbs boneless, skinless chicken breasts

3 cups hot cooked rice

Pre-heat oven to 350.
In a small bowl, whisk together oil, honey, soy sauce, lime juice, ginger, garlic and chili paste. Set aside.
Place chicken breasts on a foil lined baking sheet. Brush with olive oil and sprinkle with pepper and seasoning salts to taste. Bake chicken for 35-40 minutes, or until cooked through. Let rest 5 minutes and then slice uniformly across grain.
In the last 15 minutes of cooking the chicken, heat 1 tablespoon oil in large skillet or wok. Stir-fry sugar snap peas, bell peppers, carrots for 4-5 minutes or until heated through but still crisp. Add pineapple and heat through.
Divide hot cooked rice among serving bowls. Top each with sliced chicken and vegetable mixture.
Drizzle each with sauce and serve immediately.