Sweet Chili Chicken Bowl
Sweet Chili Chicken Bowl
30 minutes
Meat and Poultry
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
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.
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