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Thai chicken bowl with creamy satay sauce

5

Points®

Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy

Here's a tasty way to use up small amounts of leftover cooked chicken breast and rice. This recipe is very versatile. Customize it by tossing in any veggies you have on hand, swapping in rice noodles for the brown rice, or adding a dash of hot sauce for some heat. Save prep time by purchasing already shredded lettuce, cabbage, and carrots.

Ingredients

Brooklyn Chop House Famous Satay Sauce dry seasoning mix

1 tsp

Plain fat free yogurt

4 Tbsp

Chopped romaine lettuce

2 cup(s), shredded, or shredded

Cooked medium grain brown rice

½ cup(s)

Shredded red cabbage

½ cup(s)

Shredded carrots

½ cup(s)

Cooked skinless boneless chicken breast

4 oz, shredded or sliced

Scallions

1 medium, thinly sliced

Peanuts (dry-roasted or raw, unsalted, no sugar added)

½ Tbsp, chopped

Lime wedge

1 wedge(s)

Instructions

1

Stir satay spice mix into yogurt and set aside.

2

Place lettuce in a bowl. Top with rice, cabbage, carrots, and chicken. Spoon yogurt mixture over top. Garnish with scallions and peanuts. Serve with lime wedge.

3

Serving size: 1 bowl

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