- Servings: 4
|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|
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.
If desired, add a little heat to this dish with Asian sweet chili sauce.