Vietnamese Rainbow Rice Bowl

Allergens

Fish, Nuts (Peanuts)

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 2 cups mixed vegetables (bell peppers, carrots, zucchini)
• 1 can (13.5 oz) coconut milk
• 2 boneless, skinless chicken breasts
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/4 cup roasted peanuts

Instructions

1. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until tender. Set aside.
2. In a separate pan, sauté the mixed vegetables in a tablespoon of oil over medium heat until softened, about 5 7 minutes.
3. In another pan, heat the coconut milk with the chicken breasts, fish sauce, and lime juice. Simmer for 10 12 minutes or until chicken is cooked through. Remove from heat and let cool slightly before shredding the chicken.
4. To assemble the bowls, divide the cooked rice among four bowls. Top each with a generous portion of the sautéed vegetables, shredded chicken, and a handful of fresh mint and cilantro leaves. Sprinkle roasted peanuts over the top.

Chef’s Insight

This dish is perfect for a healthy lunch or dinner that will leave you feeling rejuvenated and ready to tackle the day.

Notes

Adjust the vegetable and protein portions to suit your dietary needs.