Sweet Chili Chicken Bowl
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Sweet Chili Chicken Bowl
Category
Meat and Poultry
Cook Time
30 minutes
Ingredients
- 1 scallion, thinly sliced, separate whites & green parts
- 2 garlic cloves, finely chopped
- 5 tablespoons Fustini's Chipotle olive oil, divided
- 3/4 cup jasmine rice
- 1 1/4 cups water
- 1 1/2 cups carrots, cut into diagonal 1/2" thick pieces
- 1 broccoli head, cut into florets
- 1 lime, zested & quartered
- 1 tablespoon soy sauce
- 2 tablespoons sweet Thai chili sauce
- 2 - 10 oz chicken breasts, boneless, skinless
- 1 tablespoon Fustini's Jalapeño Lime balsamic
- Kosher salt and freshly ground black pepper
Ingredients
Directions
- Preheat oven to 425 degrees. in a small saucepan, add 1 tablespoon of olive oil. Add scallion whites and garlic, and cook, stirring frequently until fragrant, 1 minute. Stir in rice to coat, then add water and a pinch of salt. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
- While the rice cooks, toss carrots on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast for 10 minutes and then add broccoli, with a drizzle of olive oil, and roast for an additional 15 minutes.
- In a small bowl add 1 tablespoon of olive oil, soy sauce, chili sauce and a squeeze of lime juice. Taste and add more lime juice as needed.
- Pat chicken dry with a paper towel, Season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Turn off the heat, and pour balsamic over the chicken to deglaze the pan. Transfer the chicken to a cutting board. Once cool enough to handle, thinly slice chicken crosswise.
- Toss roasted vegetables with lime zest. Fluff rice with a fork and divide between plates and top with chicken. Serve vegetables on the side. Drizzle chicken with sauce and garnish with scallion greens and any remaining lime wedges.
Recipe Note
For more heat, substitute in Fustini's Aji Verde Crush olive oil. Adapted from everyplate.com