1 cupkale, finely shreddedUse more cabbage mix if you don't like kale
1red bell pepper, sliced thin
1 zucchini, cut in half lengthwise and sliced thinly into half moons
1/4cupgreen onion, slicedplus extra for topping
2cupscooked jasmine rice, prepare according to package directionsBrown rice works as well
1/2 cuptoasted, sliced almonds for toppingyou can buy these already toasted to save the extra step
sesame seeds for topping
Sesame Dressing:
1/4cupOrganic cane sugar
1/2cupextra virgin olive oil
1/2 tsptoasted sesame oil
6tbspseasoned rice vinegarwhite distilled vinegar works as well
1tbspsoy sauce
Instructions
Prepare your bowl ingredients:
Cook chicken, shred, and set aside. While chicken cooks, prepare rice. Prepare veggies and toss together in a medium size bowl.
Prepare Sesame dressing:
Add all ingredients to a medium size mason jar with fitted lid. Shake until well combined. The dressing will be slightly thick. (mason jars are great for so many things, especially mixing up dressing)
Assemble the Bowls:
Spoon some rice into a deep bowl. (deep bowls are perfect for a recipe like this) Top with shredded chicken, a handful of veggies, and sliced almonds. Add a generous amount of dressing to the top, a few green onions and sesame seeds.
Notes
How to roast chicken breast- Heat oven to 400 degrees. Place 2 boneless skinless chicken breasts on a sheet pan lined with foil for an easy clean up. Drizzle both sides with a little olive oil, salt and pepper. Roast for 25 minutes or until internal temp is 165F. Leftovers- Toss a little bit of rice, veggies, and chicken with sesame dressing in medium bowl. Wrap in a warm spinach tortilla for a quick lunch.