What I’m having for LUNCH! Asian Chicken Bowl / Meal PREP idea!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier for cooking while canola oil is more budget-friendly.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein while chicken thighs are less expensive than breasts.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa offers more protein, while brown rice is a cost-effective alternative.

Take the organic quinoa and brown rice pack and pop it in the microwave to cook.

Cook 2 chicken tenderloins (or use leftover or rotisserie chicken).

Prepare the dressing by combining 1/4 cup rice wine vinegar, 2 tablespoons chopped green onion, 1 minced garlic clove, 1 tablespoon reduced sodium soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon sesame seeds, and grated ginger (about 1 tablespoon).

Peel ginger by scraping the back of a spoon against it, then grate it using a microplane.

Cut the cooked chicken into pieces.

Pour half of the cooked quinoa and brown rice into the bottom of a bowl.

Remove the dressing from the COA salad kit and place the cabbage in the bowl on top of the rice.

Add 1/4 cup of thawed edamame to the bowl.

Top the bowl with the cut chicken pieces and some french fried onions.

Drizzle some of the prepared dressing over the top of the bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens