CHICKENS WITH BOWL CUTS RECIPES

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BAJA-STYLE CHICKEN BOWL RECIPE | ALLRECIPES



Baja-Style Chicken Bowl Recipe | Allrecipes image

For a little extra flavor, add the salsa while cooking instead of after.

Provided by mlreffey

Categories     Main Dishes    Bowls

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 8

2 teaspoons olive oil
4 ounces diced cooked chicken
½ cup frozen corn
1 red bell pepper, sliced
salt and ground black pepper to taste
1 cup cooked brown rice
½ cup salsa
¼ cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
  • Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

Nutrition Facts : Calories 379 calories, CarbohydrateContent 39.2 g, CholesterolContent 54.6 mg, FatContent 14.6 g, FiberContent 5 g, ProteinContent 23.9 g, SaturatedFatContent 4.8 g, SodiumContent 581.1 mg, SugarContent 5.8 g

HAWAIIAN CHICKEN BOWL RECIPE | REE DRUMMOND | FOOD NETWORK



Hawaiian Chicken Bowl Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 40 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoons olive oil, plus extra for the grill pan
3/4 cup teriyaki sauce
2 tablespoons sweet chile sauce 
4 boneless, skinless chicken breasts 
Kosher salt and freshly ground black pepper 
1 pineapple, peeled, cored and cut into rings 
12 mini sweet peppers, left whole 
2 cups cooked jasmine rice, warm 
2 avocados, diced 
1/2 cup fresh cilantro leaves 
1 tablespoon toasted sesame seeds 
2 limes, sliced 

Steps:

  • Preheat an oiled grill pan over medium heat.
  • Mix the teriyaki and sweet chile sauce in a bowl and set aside.
  • Brush the chicken with 1 tablespoon olive oil and lightly sprinkle with salt and pepper. Place the chicken on the grill. Brush the tops with the teriyaki-chile mixture and cook for 4 to 5 minutes, then flip. Brush the tops with the rest of the sauce and cook until cooked through, 4 minutes more. Just before they are done, flip them over again for a final minute to caramelize. Remove the chicken to a plate.
  • Oil the grill pan again if necessary, then add the pineapple and peppers. Cook until nice grill marks have formed, about 2 minutes per side. Remove.
  • Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime.

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CHICKEN RICE BOWL RECIPE: HOW TO MAKE IT
This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. —Tammy Daniels, Batavia, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Dinner
Calories 239 calories per serving
  • Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
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BAJA-STYLE CHICKEN BOWL RECIPE | ALLRECIPES
For a little extra flavor, add the salsa while cooking instead of after.
From allrecipes.com
Reviews 4.6
Total Time 20 minutes
Category Main Dishes, Bowls
Calories 379 calories per serving
  • Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
See details


HAWAIIAN CHICKEN BOWL RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 40 minutes
  • Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime.
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CHICKEN RICE BOWL RECIPE: HOW TO MAKE IT
This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. —Tammy Daniels, Batavia, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Dinner
Calories 239 calories per serving
  • Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
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