1 lg. sweet bell pepper, seeds removed and sliced to 1/2 inch slices
4 scallions, chopped small and separated into white and green parts
1 bunch kale, destemmed and chopped to bite size
4 medium carrots, peeled and sliced to 1/2 inch thick pieces
2 large avocados, cut to cubes
1 large mango, cut to cubes
1 c cilantro leaves, chopped
Instructions
In shallow glass dish, marinate chicken breast in 3T Wildtree Sweet & Spicy Chile Sauce, 1T Wildtree Roasted Garlic Grapeseed Oil and 3/4 tsp. salt. Coat evenly on all sides and let sit for 30 min.
In medium stock pot, combine rice, 1T Roasted Garlic Grapeseed Oil, water, 1/8 c rice vinegar, 1/2 tsp. salt and sugar/agave syrup. Bring to boil, cover and reduce heat to low and simmer 15 min., or until liquid is absorbed. Remove from heat and let sit, covered.
In small bowl, combine avocado, mango, chopped green part of scallions, Wildtree Jalapeno Pepper Blend, 1/4 tsp. salt, 2T rice vinegar and 1/2 c chopped cilantro. Mix until combined and set aside.
After chicken has marinated for 30 min., Place on Roasting Pan and Bake at 425F for 20 - 25 min., or until cooked through. While chicken cooks, heat 1T Wildtree Grapeseed Oil over medium-high heat in wok or large sautee pan. Add white parts of chopped scallions, carrots and bell pepper. Saute 2 min. Add 3T Wildtree Sweet & Spicy Chile Sauce, tamari, and 2T rice vinegar. Saute, stirring regularly for 4 min. Add kale and saute 2 min. Turn heat to lowest setting and keep warm. To serve, slice chicken to 1 inch thick pieces. Layer rice at bottom of bowls, then veggies/sauce, sliced chicken and top with avocado-mango salsa and reserved 1/2 c chopped cilantro.
Originally Submitted
4/3/2013
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