Asian Veggie & Chicken Bowl

9 10 567
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 1
Asian Veggie & Chicken Bowl
Health Rating
A delicious fiber-packed Asian-inspired veggie and chicken bowl.


1 breast Chicken, cooked (sliced)
1/2 cup whole Sugar snap peas (trimmed and halved)
1/8 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


1. To cook chicken, preheat oven to 425 degrees F. Place chicken breasts in a baking dish with 1/4 cup water and add to hot oven to bake for 30 minutes, or until internal temperature reaches 165degrees  F.

2. Once chicken is cooked and cooled, slice it or shred it and add it to a medium-bowl. 

3. Add in the snap peas, cucumber, and edamame and toss everything to combine. 

4. In a separate bowl, combine sesame oil, vinegar, lime, cilantro, and sesame seeds and whisk everything together. 

5. Add dressing to chicken and vegetables and toss dressing over salad. Serve immediately, or chill in a fridge and let the flavours combine. 


Quick Tips:

Serve with leftover Sesame Spinach and Miso Roasted Delicata.

Nutrition Facts

Per Portion

Calories 567
Calories from fat 299
Calories from saturated fat 69
Total Fat 33 g
Saturated Fat 7.6 g
Trans Fat 0
Polyunsaturated Fat 7.9 g
Monounsaturated Fat 11.9 g
Cholesterol 157 mg
Sodium 153 mg
Potassium 838 mg
Total Carbohydrate 10.6 g
Dietary Fiber 4.1 g
Sugars 3.6 g
Protein 56 g

Dietary servings

Per Portion

Meat 2.5
Meat Alternative 0.8
Vegetables 2.6

Energy sources

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