Peanut-Lime Chicken Lunch Bowls

• Gluten free

• Meat

  • 2 Chicken breasts, large

• Produce

  • 1 tbsp Lime, zest
  • 1/2 Lime, Juice of
  • 1/2 cup Peanuts
  • 6 cups Vegetables

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1/2 cup Peanut butter, creamy
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Basmati rice, brown

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 3 tbsp Rice vinegar, seasoned
  • 1 tsp Sesame oil

• Liquids

  • 1 1/4 cup Water

Found on sweetpeasandsaffron.com

Description

Ingredients

• ¾ cup uncooked brown basmati rice
• ¾ cup chicken stock
• ¾ cup water
• ¼ teaspoon salt
• 1 tablespoon lime zest
• 2 chicken breasts (12-16 oz total)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 6 cups vegetables cut into bite-sized pieces (I used broccoli and carrots)
• 1 tablespoon olive oil
• ¼ cup creamy peanut butter
• 1.5 tablespoons seasoned rice vinegar
• ½ tablespoon brown sugar
• ½ teaspoon sesame oil
• ½ tablespoon lime juice
• 2 tablespoons of water (or more as needed to thin it out)
• ¼ cup peanuts (1 tablespoon per bowl)

Directions

• Cook rice in the chicken stock, water, salt and lime zest. I used my rice cooker to do this.
• Pre-heat oven to 425°F.
• Place the chicken in a small baking pan and cover with olive oil and soy sauce. Turn to coat. Bake for 10 minutes, flip the chicken and bake for another 10-15 minutes until the chicken is completely cooked through. Set aside and allow to rest for at least 10 minutes before slicing.
• Toss the vegetables in the olive oil and arrange on a large baking sheet. Bake with the chicken for 20 or so minutes, stirring once half-way through.
• Heat the peanut butter in a microwave-safe dish gently in 2-3 10 second increments. Stir until smooth. Stir in the remaining sauce ingredients. Add additional water as needed.
• Place ¼ of the rice in a plastic container, top with the vegetables and sliced chicken. Drizzle with about 2 tablespoons of the peanut sauce (dont be too stingy!)
• Reheat in the microwave and then sprinkle with peanuts just before serving.
• These bowls will keep in the fridge for 3-4 days.

Nutrition