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Chicken Asian Pickled Vegetable Bowls

A delightful dish combining juicy chicken with tangy pickled vegetables, served on a bed of rice or quinoa for a satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, cooked and sliced
  • 1 cup pickled vegetables (e.g., carrots, cucumbers, daikon)
  • 2 cups cooked rice or quinoa
Sauce Ingredients
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
Garnishes
  • to taste green onions, chopped for garnish
  • to taste sesame seeds for garnish

Method
 

Preparation
  1. Start by cooking your rice or quinoa according to package instructions. This will serve as the base of your bowl.
  2. If you haven't done so already, grill or sauté the chicken breasts over medium heat until cooked through, about 6-7 minutes on each side. Once done, let them rest for a few minutes before slicing.
  3. In a small bowl, combine the soy sauce and sesame oil to add a delicious umami flavor to your chicken and veggies.
Assembly
  1. In a large bowl, place a generous scoop of rice or quinoa as the base. Top with sliced chicken and a cup of pickled vegetables.
  2. Drizzle the soy sauce mixture over the top, and then finish with chopped green onions and a sprinkle of sesame seeds.
  3. Enjoy your colorful and flavorful Chicken Asian Pickled Vegetable Bowls immediately, or share them with family for a delightful gathering!

Notes

You can substitute the chicken for tofu or chickpeas for a vegetarian option. Marinate the chicken the night before in soy sauce and sesame oil for enhanced flavor. Store leftover bowls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, ensuring not to overcook the chicken.