Toasted Rice and Chicken Breast Bowls
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Toasted Rice and Chicken Breast Bowls

Toasted Rice and Chicken Breast Bowls

with Sweet Potatoes and Sugar Snap Peas

After-dinner grazers and midnight snackers, take note! This rice bowl is hearty and loaded with veggies, which means your stomach definitely won't be grumbling tonight. Plus, it's packed with all the Asian-fusion flavours we love: soy, ginger and garlic.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Sweet Potato

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

2 unit

Green Onion

30 g


1 tbsp

Garlic Puree

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 unit

Vegetable Broth Concentrate

½ tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

56 g


(Contains Soy)

½ tbsp

Sesame Oil

(Contains Sesame)

2 unit

Chicken Breasts

Not included in your delivery

2.5 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories1007 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate119 g
Sugar16 g
Dietary Fiber10 g
Protein55 g
Cholesterol124 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered. Fluff rice with a fork.

Roast sweet potatoes

Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.

Finish prep and cook chicken

Meanwhile, trim snap peas, then cut into 1-inch pieces. Thinly slice green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Cook veggies

Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas and edamame. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic puree, ginger and half the green onions. Cook, stirring often, until fragrant and warmed through, 2-3 min. Transfer veggies to a plate and set aside.

Toast rice and assemble

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl) and half the sesame oil (use all for 4 ppl), then rice. Cook, stirring occasionally, until rice is golden and any remaining liquid is absorbed, 3-4 min. Remove the pan from heat. Add veggies, sweet potatoes, soy sauce and half the vinegar (use all for 4 ppl). Stir to combine.

Finish and serve

Divide veggie rice between plates. Add chicken over rice. Sprinkle crispy shallots and remaining green onions over top.