Asian CHKN Bowl

Servings: 2

Prep & Cook Time: 30 minutes

Ingredients

• 1 8-ounce box Naked CHKN Not Chicken
• 1 cup jasmine rice
• 1 teaspoon butter
• 4 scallions, sliced thin and separate white from green parts
• 2 Tablespoons extra virgin olive oil
• 2 cloves garlic, chopped
• 1 lemon, zested and cut into wedges
• 1 red bell pepper, sliced thin
• 1 bunch bite-size broccoli florets
• 3 carrots, peeled and sliced into rounds
• 3 asparagus spears, cut into 2-inch pieces
• ¼ teaspoon coarse ground pepper
• ¼ teaspoon salt
• 1 teaspoon sesame seeds

Directions

1. Preheat oven to 425° degrees.
2. Toss the red bell pepper, broccoli florets, carrots and asparagus spears with the olive oil, lemon zest, garlic, salt, and pepper on a baking sheet.
3. Spread them out and then roast, without stirring, until they are crisp and tender, about 20 minutes.
4. Bring 1½ cups water to a boil in a medium saucepan.
5. Stir in the rice, butter, white scallions and salt; cover and reduce the heat to low.
6. Simmer for 15 minutes until all of the water is absorbed.
7. Drizzle a teaspoon of oil in skillet and stir fry Naked CHKN Not Chicken until warm, about 3-4 minutes.
8. Add salt and pepper to taste.
9. Divide rice between bowls, add vegetables and Naked CHKN Not Chicken, top with sliced green onion, a squeeze of lemon and sesame seeds.
10. Serve warm and enjoy!