Asian Ground Chicken & Rice Bowl

Ingredients

• 1 1/2 tablespoons olive oil
• 2 tablespoon garlic (minced)
• 2/3 cup onion (diced)
• 1 lb ground chicken
• 1 cup brown rice (cooked or cooked quinoa)
• 1/2 cup soy sauce
• 6 tablespoons water
• 2 tablespoon rice wine vinegar
• 3 tablespoons chili garlic sauce (or Sriracha)
• 1.5 tablespoon ginger
• 4 cup lettuce (chopped )
• 2 cup purple cabbage
• 2 tomatoes (diced)
• 1 medium cucumber (chopped)
• 1/2 cup carrots (shredded/matchsticks)
• 1/2 cup water chestnuts

Instructions

1. 1

   Cook brown rice (or quinoa) according to the instructions given and set aside.

2. 2

   Mix together the ingredients for the sauce and set aside.

3. 3

   Set a nonstick skillet on medium heat. Once hot, add olive oil, garlic and red onion. Saute for about 3 minutes until the onions have turned brown and translucent. Toss in the ground chicken and chop it up while it cooks, about 5 minutes or until the chicken is no longer pink. Fold in the cooked brown rice and mix everything together. Reduce the heat to low, then pour in the sauce. Mix.

4. 4

   Add green onions, then remove the skillet from the heat and mix everything together.

5. 5

   Build the salad. If this is for meal prep, allow the meat to cool before adding to the meal prep container, otherwise it will wilt the salad. Alternatively, you can mix the salad together and keep the meat separate to warm up in the microwave, then add it to the salad when you’re ready to enjoy it.

6. 6

   Pro-tips: to boost the calories, add 1/2 fresh avocado and if you would like more sauce, I recommend adding a low-calorie sesame ginger vinaigrette.