Leftover Chicken and Veggie Rice Bowl
A quick and easy lunch solution using leftover chicken and vegetables, served over rice with a simple, flavorful dressing. Perfect for a satisfying midday meal that's both balanced and portable.
Ingredients
- •2 cups cooked rice (preferably day-old)
- •1 cup cooked chicken, shredded or diced
- •1 cup mixed cooked vegetables (e.g., broccoli, carrots, bell peppers), chopped
- •1/4 cup soy sauce
- •1 tablespoon rice vinegar
- •1 tablespoon sesame oil
- •1 teaspoon honey or maple syrup
- •1 clove garlic, minced
- •1/4 teaspoon grated fresh ginger (optional)
- •2 tablespoons chopped green onions, for garnish
- •1 tablespoon sesame seeds, for garnish
Dietary Info
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and grated ginger (if using) to create the dressing. Set aside.
- 2
Heat the cooked rice in a microwave or a small saucepan over medium heat until warm. If using a saucepan, you may add a tablespoon of water to prevent sticking.
- 3
In a separate pan, gently warm the cooked chicken and mixed vegetables over medium heat for 3-5 minutes, or until heated through. Be careful not to overcook, as they are already cooked.
- 4
Divide the warm rice evenly between two serving bowls.
- 5
Top the rice with the warmed chicken and vegetables, arranging them nicely over the rice.
- 6
Drizzle the prepared dressing generously over each bowl. Garnish with chopped green onions and sesame seeds before serving.
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