Asian CHKN Bowl

Dinner, Lunch | March 14, 2022

Servings: 2

Prep & Cook Time: 30 minutes


  • 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


  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!


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