I have been making these sesame chicken bowls all week. Sometimes with lentils, sometimes with brown rice, sometimes with quinoa and brown rice – basically any kind of grain I can find/use up in my pantry.
Sesame Chicken Bowls
1 1/4 lbs Chicken breast
4 cups Broccoli fresh or frozen
2 tbsp liquid aminos (or soy sauce)
1 tbsp rice vinegar
2 tbsp maple syrup
1 tbsp garlic powder
2 tbsp sesame oil
2 tbsp Sesame seeds
2 tbsp agave or sweetener of choice
Cut chicken into bite size pieces. Mix together the soy sauce, rice vinegar, sesame oil, sweetener, maple syrup, and garlic powder to make the marinade/glaze in a small bowl. Put chicken pieces in a sealed container or Ziplock bag. Add the marinade, reserving 1/4 cup marinade for cooking. Let chicken marinate in the fridge at least 20 minutes (or up to 8 hours). (If you don’t have the time, you can skip this step and simply place chicken and marinade in a bowl and stir to coat chicken in sauce). When you're ready to cook, drain the excess marinade from the chicken. Preheat the oven to 425 degrees and line a rimmed baking sheet with foil. Spray foil with cooking spray. Place chicken on a baking pan and cook 8 minutes. While the chicken cooks, trim the broccoli, and cut it into same-size florets, (or steam broccoli if using frozen).
After 8 minutes, remove the baking sheet and tuck the broccoli pieces among the pieces of chicken on the baking sheet. Drizzle remaining sauce over everything and toss to coat. Place pan back into the oven and roast an additional 8-12 minutes, or until chicken and broccoli is done to your liking. Top with sesame seeds.
*add your own rice, cauliflower rice or eat as is!
Download Google file of recipe: