Orange-Chicken Rice Bowl recipe

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Ingredients

2 tablespoons Asian-style toasted sesame salad dressing
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
¼ cup orange juice
2 tablespoons Asian-style toasted sesame salad dressing
1 red bell pepper, cut into 1 inch chunks
1 zucchini, cut into 1 inch chunks
2 cups broccoli florets
2 green onions, cut into 1/2-inch pieces

Nutrition Info

241.5 calories
carbohydrate: 10.1 g
cholesterol: 64.6 mg
fat: 11 g
fiber: 2.6 g
protein: 26 g
saturatedFat: 2.1 g
servingSize: -
sodium: 256.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. Add the chicken, and cook and stir until no longer pink in the middle and beginning to brown, 5 to 7 minutes. Stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.

  2. Stir in the red bell pepper, zucchini, broccoli, and green onions, and cook and stir until the vegetables are tender and the broccoli is bright green in color, 5 to 8 minutes.

Recipe Yield

4 servings

Recipe Note

Very delicious. I always make a little extra of the orange juice and Asian toasted sesame dressing on the side, just in case anyone wants extra. Serve over rice. I also like to make brown rice instead of white rice.

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