Asian Veggie & Chicken Bowl
| 9 |
10 |
426 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
0 min |
1
|
A delicious fiber-packed Asian-inspired veggie and chicken bowl.
Ingredients
|
1 chicken breast
|
Chicken breast, roasted
(sliced)
|
|
1/2 cup whole
|
Sugar snap peas
(trimmed and halved)
|
|
0.12 cucumber(s)
|
Cucumber
(cut into matchsticks)
|
|
1/2 cup
|
Frozen edamame (soybeans)
(thawed)
|
|
1 tsp
|
Sesame oil
|
|
1 tsp
|
Rice vinegar
|
|
1/2 whole lime(s)
|
Lime juice (fresh)
|
|
1 tbsp
|
Cilantro (coriander)
|
|
1 tsp
|
Sesame seeds
|
Instructions
- Slice or shred cooked chicken and add it to a medium bowl.
- Add in the snap peas, cucumber, and edamame and toss everything to combine.
- In a separate bowl, combine sesame oil, vinegar, lime, cilantro, and sesame seeds and whisk everything together.
- Add dressing to chicken and vegetables and toss dressing over salad. Serve immediately, or chill in a fridge and let the flavors combine.
Notes:
Additional Vegetables
- Substitute or add more vegetables like radish, carrots, cabbage, green onions, peppers, and corn.
Nutrition Facts
Per Portion
Calories
426
Calories from fat
131
Calories from saturated fat
24.2
Total Fat
14.6 g
Saturated Fat
2.7 g
Trans Fat
0
Polyunsaturated Fat
4.0 g
Monounsaturated Fat
4.6 g
Cholesterol
151 mg
Sodium
133 mg
Potassium
902 mg
Total Carbohydrate
13.4 g
Dietary Fiber
4.0 g
Sugars
3.7 g
Protein
62 g
Dietary servings
Per Portion
| Meat |
2.4 |
| Meat Alternative |
0.8 |
| Vegetables |
2.6 |
Energy sources
Meal Type(s)
A half serving over brown rice or pasta balances the nutrition better.