Fiesta Chicken Rice Bowls

Packed with vibrant veggies, fruit and tender chicken on a base of brown rice. You'll love how easy and yummy these healthy rice bowls are!

Ingredients:

2 cups cooked, chopped chicken

2 tsps avocado or olive oil

1/2 medium onion, diced

1/2 red bell pepper, diced

2 tsps garlic powder

1 tsp dry minced onion

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp red pepper flakes

1 cup canned black beans, rinsed and drained 

15 oz canned diced tomatoes

1 1/2 cups brown rice

3 cups broth or water

Garnish with avocado, green onions, cherry tomatoes and papaya

First, get the rice going. Bring rice and broth or water to a boil, then cover and reduce heat to simmer for 20 minutes. Remove from heat and leave covered. Set aside.

Heat oil in skillet to medium/medium high heat. Sauté onion and red bell pepper about 5 minutes, then add seasonings, black beans, canned diced tomatoes and cooked chicken. Heat through.

Add rice to bowls, along with chicken mixture and garnish as you like. Sour cream would also go well with this dish

Serves 4

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Ponzu Chicken Rice Bowls

Rice bowls come together quickly, especially if you have leftover rice, for a delicious weeknight meal. And caramelized ponzu chicken gives it just enough of a tangy, citrus kick! Easily customizsable, just swap out any veggie you have like radishes, snow peas, you could add mango... the possiblities are endless!

Ingredients:

cooked rice, enough for a serving in each bowl 

6 boneless, skinless chicken thighs (about 1 lb total)

2 tsps sesame oil

1 carrot, shredded

1/2 cup frozen/thawed edamame beans

1 bell pepper, sliced (should have used a red one here, to contrast carrot)

a few cashews for each bowl

zest of 1 small lemon

2 tbsps lemon juice

1/4 cup ponzu sauce (found in Asian specialty stores)

2 tbsps rice wine vinegar

1 tsp minced garlic

1/2 tsp sugar

pinch of salt

2 tsps toasted sesame seeds (other small mixed seeds optional)

1 tsp cornstarch

In a medium bowl mix juice and zest of lemon, ponzu sauce, rice wine vinegar, garlic, sugar and salt. Cut the chicken in 1 - 1 1/2" pieces and add to the bowl. Marinate for 20 minutes. Time enough to cook the rice if you don't already have some leftover.

After the 20 minutes, heat sesame oil in a large skillet. You don't want to crowd the chicken. Remove it from the marinade with a slotted spoon, reserving the marinade. Cook the chicken in hot sesame oil until no pink remains and some caramelization is happening. Remove to a plate.

Whisk cornstarch into the reserved marinade and pour it into the same skillet. Boil 2-3 minutes. It will thicken. After the boiling time you may want to add a little water depending on how thin or thick you want your sauce.

To serve, add a serving of rice to each bowl then add the chicken, vegetables and cashews. Drizzle with sauce and add seeds to garnish.

Makes 2-3 servings

Adapted from: simplyscratch.com

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