Chicken and Cucumber Rice Bowls

Name: Chicken and Cucumber Rice Bowls
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

4.3

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Servings: 2

Cost: $7.07 /serving

Author : Kat Boytsova

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Ingredients

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4 leftover cooked chicken thighs (from Big Batch Chicken Thighs with Fennel and Scallions)2 cups cooked rice or other whole grains½ cup Sesame-Scallion Sauce2 cups leftover roasted fennel (from Big Batch Chicken Thighs with Fennel and Scallions)1½ cups Chile-Garlic Cucumbers¼ cup crushed salted, roasted peanuts

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Instructions

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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.

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