Asian Veggie & Chicken Bowl
| 9 |
10 |
533 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
0 min |
1
|
A delicious fiber-packed Asian-inspired veggie and chicken bowl.
Ingredients
|
1 breast
|
Chicken, cooked
(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
533
Calories from fat
289
Calories from saturated fat
68
Total Fat
32 g
Saturated Fat
7.6 g
Trans Fat
0
Polyunsaturated Fat
7.8 g
Monounsaturated Fat
12.0 g
Cholesterol
135 mg
Sodium
132 mg
Potassium
822 mg
Total Carbohydrate
13.4 g
Dietary Fiber
4.0 g
Sugars
3.7 g
Protein
50 g
Dietary servings
Per Portion
| Meat |
2.5 |
| Meat Alternative |
0.8 |
| Vegetables |
2.6 |
Energy sources
A half serving over brown rice or pasta balances the nutrition better.