Chicken Banh Mi Bowl
Prep: 20 minutes • Serves: 4
1/2 cup chopped English cucumber
1/2cup packaged matchstix carrots
1-1/2tablespoons PICS granulated sugar
1/2teaspoon PICS salt
2 packages (8.8 ounces each) ready to serve brown rice & quinoa
3 cup creamy cilantro lime dressing
2 tablespoons Full Circle chili garlic sauce
1 jalapeño pepper, thinly sliced
2 cups thinly sliced Market 32 rotisserie chicken meat
1/4cup thinly sliced radishes
2 green onions, thinly sliced
1/4cup fresh cilantro sprigs and/or mint leaves
1/2cup packaged matchstix carrots
1-1/2tablespoons PICS granulated sugar
1/2teaspoon PICS salt
2 packages (8.8 ounces each) ready to serve brown rice & quinoa
3 cup creamy cilantro lime dressing
2 tablespoons Full Circle chili garlic sauce
1 jalapeño pepper, thinly sliced
2 cups thinly sliced Market 32 rotisserie chicken meat
1/4cup thinly sliced radishes
2 green onions, thinly sliced
1/4cup fresh cilantro sprigs and/or mint leaves
1.In small bowl, toss cucumber, carrots, sugar and salt; let stand 15 minutes.
2.Prepare brown rice & quinoa as label directs.
3.In small bowl, stir dressing and chili garlic sauce. Makes about 1/2 cup.
4.Divide brown rice & quinoa into 4 bowls; top with jalapeño, chicken, radishes, cucumber mixture, dressing mixture, onions and cilantro.
Approximate nutritional values per serving (1 bowl):
469 Calories, 20g Fat (3g Saturated), 67mg Cholesterol,
964mg Sodium, 52g Carbohydrates, 5g Fiber, 24g Protein