Chicken Spring Roll Bowls
These chicken spring roll bowls are ready in 30 minutes, high in protein, and full of flavor. Enjoy them as a quick dinner or meal prep idea for a healthy lunch.
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Prep Time: 15 minutes -
Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: 4 bowls 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
Bowls:
- 1 tablespoon olive oil
- 1 pound chicken breast, boneless, skinless
- 8 ounces vermicelli noodles, or rice noodles of choice
- 1 head romaine lettuce, thinly sliced
- 1 large carrot, julienned
- 1 yellow bell pepper, julienned
- 1/2 English cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup peanuts, roughly chopped (optional)
- 1/2 cup cilantro, mint, and/or Thai basil, roughly chopped
Peanut Sauce:
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced or grated
- 2 tablespoons hot water, plus more as needed
Instructions
- In a medium bowl, jar, or small food processor, add all of the sauce ingredients: peanut butter, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and water, and whisk or blend until well combined. Taste and adjust seasoning with salt and texture with additional water as needed. You want the sauce to be creamy and pourable, but not too thick.
- Place the chicken breasts on a cutting board and season with salt and pepper on both sides.
- In a large pan or cast-iron skillet, warm the olive oil on medium-high heat, add the chicken breasts, and cook for 5-6 minutes per side until cooked through or they’ve reached an internal temperature of 165°F. Once cooked, transfer the cooked chicken to a plate and allow them to rest for 5 minutes. Once rested, slice the chicken breasts into thin strips.
- Bring a large pot of water to a boil, add the vermicelli noodles, and cook for 2-3 minutes, or as per package directions. Drain water and set noodles aside.
- Once everything is ready, assemble the bowls. Fill the bottom of each bowl with chopped lettuce and top with vermicelli noodles, sliced chicken, carrots, bell pepper, cucumber, green onions, fresh herbs, and top with a drizzle of peanut sauce and chopped peanuts.
- Any leftover chicken and peanut sauce can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Rotisserie Chicken: Swap the chicken breasts for 2 cups of cubed rotisserie chicken, skip steps #2 and #3 , and use it in step #5 instead.
To Use Honey or Maple Syrup: Swap the brown sugar for equal parts honey or maple syrup in step #1.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon garlic powder in step #1.
To Use Lime Juice: Swap the rice vinegar for equal parts fresh lime juice in step #1.
Nutrition
- Serving Size: 1 bowl
- Calories: 644 calories
- Sugar: 11 grams
- Fat: 25 grams
- Carbohydrates: 67 grams
- Fiber: 8 grams
- Protein: 39 grams
Find it online: https://kaynutrition.com/chicken-spring-roll-bowls/
