Between you and me I love bowls. More specifically I love to eat out of bowls. There is just something about eating from a bowl that makes food more satisfying. I can sit in a chair with my legs crossed holding a bowl in one hand and a fork in the other. I can hold the bowl close to my face and take in all food’s smells and colors.
Normally bowls are associated with cereal, ice cream or pasta, but what about rice bowls? I love a good rice bowl! They are nutritious, satisfying and can be filled with all kinds of awesome goodies like fresh fruits and vegetables. This particular rice bowl is one of my favorites, and it’s the bomb! Just saying.
It has a little bit of everything; grilled chicken marinated in an Asian sesame dressing, fragrant coconut rice, sautéed fresh vegetables, sweet mango, ripe avocado and crunchy toasted almonds.
I make a lot of marinades but, I also love to use a good vinegar and oil based salad dressing and a marinade. Marinating the chicken for this rice bowls in dressing is a great and simple way to change up your dinner routine. It’s the perfect way to infuse some great flavors in your weeknight dinner. It’s sure to please your whole family.
One of the things that I love about rice bowls is how every bite can be customized. You want a little bit of everything or a lot of one thing it’s up to you. Making every bite different and exciting. Rice bowls are also easy to change up. Choose whatever protein or vegetable your heart desires and it’s a whole new ball game. You can even change up the grain, use quinoa or brown rice instead, the possibilities are endless. Don’t want Asian rice bowls? Then make it Italian, use farro or plain rice, marinade the chicken in a balsamic vinaigrette, add roasted veggies and parmesan cheese. It really is all up to you.
Asian Chicken and Toasted Coconut Rice Bowls
Rice bowls full of flavor and veggies!
- 4 thin cut chicken breast, 1 lb
- 1/2 cup Asian sesame dressing
- 1 tablespoon vegetable oil
- 2 cups basmati rice
- 1 3/4 cup coconut milk
- 1 cup coconut water
- 1 cup water
- 2 tablespoons chopped cilantro
- zest of 1 lime
- 1 teaspoon sesame oil
- 2 teaspoon vegetable oil
- 2 small zucchini, batons
- 1 red pepper, sliced
- 1 medium onion, julienne
- 1 teaspoon salt
- 2 mangos, diced
- 2 avocados, sliced
- 4 tablespoons toasted sliced almonds or wasabi soy sliced almonds*
Brown Rice - Increase water to 2 1/3 and simmer covered on low for 1 hour.
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