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 

Vegetables

cucumbers

cabbage red + regular

bell peppers

tomatoes

spring onions

carrots, shredded

spring onions

cilantro

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.

Enjoy!

Hope