Saturday, March 24, 2018

Spring Roll Rice Bowls

It's spring. I have a springy recipe for you. It's filled with colorful vegetables and involves rice and chicken. Then it's drizzled with a sweet garlic + lime dressing. My husband calls it "chick food". It does look like something chickens would enjoy, but he ate two bowls of it.

Spring Roll Rice Bowls

2 cups Basmati rice
8 chicken thighs marinated in my citrus lime chicken 

cabbage red + regular
bell peppers
spring onions
carrots, shredded
spring onions

Sweet garlic + lime dressing
1/3 cup canola oil
1/3 cup lime juice
1/4 cup soy sauce
2 Tbsp. rice vinegar
1/4 cup brown sugar
2 garlic cloves, crushed 

Cook rice as package directs.

Slice vegetables and set aside.

An hour ahead of time mix up your marinade and marinate
chicken for 1-2 hours. In a hot skillet fry the chicken thighs until done.
Slice while hot and return to your skillet to keep warm.

Blend dressing ingredients well with a stick blender. 

To assemble; start with a bed of rice, then top with chicken and vegetables.
Drizzle with dressing and sprinkle with cilantro.
 It's fun to eat with all the textures and colors.