- Servings: 4
Ingredients:
| 4 | Servings Cooked Brown Rice |
| 1½ cups | Broccoli Slaw Mix |
| ½ cup | Diced Cucumber |
| ⅔ cup | Chopped Green Onion |
| ½ tsp | Freshly Grated Ginger |
| 2 Tbsp | Finely Chopped Fresh Cilantro, divided |
| ½ cup bottled | Asian Sesame Dressing or Any Asian Dressing, divided |
| 4 | Boneless, skinless chicken breast halves (about 1-½ pounds |
| Salt, to taste | |
| 2 Tbsp | Olive Oil |
| ¼ cup | Lightly Salted, coarsely chopped peanuts, optional |
Directions:
In a large bowl, combine rice, broccoli slaw mix, cucumber, green onion, ginger, 1 tablespoon cilantro, and 1/4 cup dressing. Refrigerate rice salad until ready to serve.
Season chicken with salt to taste. Heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add chicken. Cook, turning once, 2-3 minutes per side. Brush remaining 1/4 cup dressing over both sides of chicken; continue to cook for 2-4 minutes until chicken is completely cooked through and juices run clear. Remove chicken from skillet; let rest for 5 minutes.
Divide rice into equal portions among four bowls. Slice chicken into thin strips; top one portion of rice. Repeat with remaining chicken breast halves. Sprinkle remaining 1 tablespoon cilantro and peanuts, if desired, over chicken rice bowls. Serve immediately.
Helpful Tips:
If desired, add a little heat to this dish with Asian sweet chili sauce.
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