Asian Chicken Bowls are quick, flavorful, and easy to throw together! Made with a mixture of red and green cabbage, carrots, bell peppers, chicken, edamame, and Annie's Asian Sesame Dressing. Serve with rice, chopped almonds, sliced green onion, and a sprinkle of sesame seeds.
Course Main Course
Cuisine Healthy Food
Keyword Easy Asian Recipes, Asian Inspired Recipes, Easy Meal Prep, Gluten Free Meal Prep
Prep Time 15minutes
Cook Time 20minutes
Author Stephanie Simmons
2largechicken breasts, cooked and shreddedor a rotisserie chicken
3cupsgreen cabbage, chopped
2cupsred cabbage, chopped
1 and 1/2cupsshredded carrot
1largered bell pepper, diced
1 and 1/2cupsedamame
1/2cupAnnie's Organic Asian Sesame Dressing
2cupsrice, prepared according to package directions
green onion, sliced, for topping
sesame seeds, for topping
Prep: Chop all veggies as indicated above. Cook your chicken, seasoned with salt, pepper, and garlic powder to taste. Cook your rice. Stir together the cabbages, shredded chicken, carrot, red bell pepper, edamame, and 1/2 cup of the dressing.
Assemble the Bowls: Spoon rice into each bowl, then add the chicken/veggie/dressing mixture, a sprinkle of chopped almonds and sesame seeds, some green onions, and an extra splash of the dressing!
Serve + Store: Enjoy immediately. Store leftovers, covered tightly, in the fridge for up to 6 days. Store the rice separate from the chicken/veggie mixture, so you can reheat it.
Note: You can always keep the chicken separate from the veggie mixture if you want to heat it up before adding to your bowl.