Chicken and Roasted Vegetable Rice Bowl | Asian Inspired Flavors

A delicious meal that is healthier than your average and also easy is always a win for me. This recipe fits the bill. It is a delicious, colorful bowl of food that is incredibly nutritious. Pan seared chicken breast slices are served with a variety of easy oven roasted vegetables. Everything is placed on top of a bed of rice but feel free to substitute with quinoa if you desire. The bowl is served with a very easy to make spicy soy sauce that brings everything together by complimenting the flavors beautifully.

Let me know if you give this recipe a try by commenting below or either tagging me on Instagram.

Chicken and Roasted Vegetable Bowl | Asian Inspired Flavors

Yield: 4 servings

4 cups steamed rice or quinoa

Chicken

1 lb boneless, skinless chicken thighs

3 tsp sesame oil

2 tbsp brown sugar

1/2 tbsp garlic powder

salt, to taste

black pepper, to taste

3 - 4 tbsps canola oil

Vegetables

8 stalks broccolini

2 zucchini, sliced in half moons

3 tsp (2 tsp & 1 tsp, separated) sesame oil

3/4 tsp salt

1 sweet potato, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 tsp canola oil

3 ozs radish or broccoli sprouts, (or your choice)

white sesame seeds, optional

black sesame seeds, optional

cilantro leaves, optional

sliced green onion, optional

lime slices, optional

Mix the brown sugar, garlic powder, sesame oil, salt, and black pepper in a bowl.Clean the chicken thighs and dry off with a paper towel. Cover and rub the chicken with the seasoned brown sugar mixture.

Heat oil in a large skillet over medium heat. add the chicken thighs, smooth side down, into the skillet. Cook for about 7 minutes until the chicken has a nice golden brown color and no longer sticks to the pan. Flip the chicken over and reduce heat to medium low. Cook the chicken for about another 5 to 7 minutes until the chicken is no longer pink, juices run clear, and has an internal temperature of 170 F. Let the chicken rest for at least 5 minutes before slicing into strips.

Preheat oven to 350 F. Remove thick stems from the broccolini after cleaning them. Toss the broccolini with 2 tsp of sesame oil and about 1/2 tsp of salt. Toss the zucchini with 1 tsp of sesame oil and 1/4 tsp salt. Add the broccolini and zucchini to a large sheet pan keeping on separate sides. Add the sheet pan to the oven and roast for about 15 to 17 minutes.

Cover the diced bell peppers with the oil canola oil and add to one side of a large sheet pan. Toss the sweet potatoes in canola oil and add to the other side of the sheet pan. Add the sheet pan to the preheated oven and bake for 25 minutes.

Tip: Not adding salt to the bell peppers and sweet potato due to the amount of salt that will be in the soy sauce and the other elements of the bowl.

Spicy Soy Sauce

1/2 cup soy sauce

1 tbsp hot chili sauce

2 tsp sesame oil

In a bowl, mix the soy sauce, hot chili sauce, and sesame oil with a fork or whisk. Whisk until the soy sauce and hot chili sauce are completely mixed. It should come together in about 30 seconds or less.

Assembly
Assemble the bowls by placing 1/2 to 1 cup of steamed rice or quinoa at the bottom of your bowls. Place the chicken, broccolini, zucchini, sweet potatoes, bell peppers, and sprouts on top of the rice. Serve with the spicy soy sauce. Garnish with sliced green onions, cilantro, sesame seeds, and/or lime slices if desired.