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Epicurious

Chicken and Cucumber Rice Bowls

Image may contain Plant Food Meal Dish Vegetable Produce Noodle and Pasta
Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all. Start by roasting a big batch of chicken thighs, fennel, and scallions for dinner the night before, and use the leftovers to throw together this grain bowl.

Recipe information

  • Yield

    2 servings

Ingredients

4 leftover cooked chicken thighs (from Big Batch Chicken Thighs with Fennel and Scallions)
2 cups cooked rice or other whole grains
½ cup Sesame-Scallion Sauce
2 cups leftover roasted fennel (from Big Batch Chicken Thighs with Fennel and Scallions)
1½ cups Chile-Garlic Cucumbers
¼ cup crushed salted, roasted peanuts

Preparation

  1. Step 1

    Remove skin from chicken thighs and shred meat; discard skin and bones.

    Step 2

    Divide rice among 2 airtight containers. Top with shredded chicken, fennel, and cucumbers. Drizzle green sauce over and top with peanuts.

TagsChicken ThighChickenPoultryRiceRice & GrainsFennelRoot VegetableVegetableCucumberMainDairy FreeGluten FreeHealthyishLunchDinnerBon Appétit
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