Chicken and Cucumber Rice Bowls

Name: Chicken and Cucumber Rice Bowls
Yield: 2 servings
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

Kat Boytsova2 servings Source

rice and grain bowl chicken thigh rice fennel cucumber main dairy-free gluten-free healthyish lunch dinner

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

Method

Remove skin from chicken thighs and shred meat; discard skin and bones.

Divide rice among 2 airtight containers. Top with shredded chicken, fennel, and cucumbers. Drizzle green sauce over and top with peanuts.