THAI CHICKEN LUNCH BOWLS

Thai Chicken Lunch Bowls image

Provided by @MakeItYours

Number Of Ingredients 17

3/4 cup uncooked brown basmati rice
3/4 cup chicken stock
3/4 cup water
1/4 teaspoon salt
1 tablespoon lime zest
2 chicken breasts (12-16 oz total)
1 tablespoon olive oil
1 tablespoon soy sauce
6 cups vegetables cut into bite-sized pieces (I used broccoli and carrots)
1 tablespoon olive oil
1/4 cup creamy peanut butter
1.5 tablespoons seasoned rice vinegar
1/2 tablespoon brown sugar
1/2 teaspoon sesame oil
1/2 tablespoon lime juice
2 tablespoons of water (or more as needed to thin it out)
1/4 cup peanuts (1 tablespoon per bowl)

Steps:

Cook rice in the chicken stock, water, salt and lime zest. I used my rice cooker to do this.
Pre-heat oven to 425°F.
Place the chicken in a small baking pan and cover with olive oil and soy sauce. Turn to coat. Bake for 10 minutes, flip the chicken and bake for another 10-15 minutes until the chicken is completely cooked through. Set aside and allow to rest for at least 10 minutes before slicing.
Toss the vegetables in the olive oil and arrange on a large baking sheet. Bake with the chicken for 20 or so minutes, stirring once half-way through.
Heat the peanut butter in a microwave-safe dish gently in 2-3 10 second increments. Stir until smooth. Stir in the remaining sauce ingredients. Add additional water as needed.
To assemble lunch bowls:Place ¼ of the rice in a plastic container, top with the vegetables and sliced chicken. Drizzle with about 2 tablespoons of the peanut sauce (don't be too stingy!)
Reheat in the microwave and then sprinkle with peanuts just before serving.
These bowls will keep in the fridge for 3-4 days.