Vietnamese Chicken Bowls
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Vietnamese Chicken Bowls

Vietnamese Chicken Bowls

with Quick-Pickled Veggies

Experience the vibrant flavours of Vietnam-inspired cuisine with this bowl! Succulent chicken glazed in a Nuoc Cham sauce served atop fragrant jasmine rice. Accompanied by quick-pickled cucumber for a refreshing crunch, it's a tantalizing fusion of sweet, savoury, and tangy flavours in every bowlful.

BBQ Contest
Low CO2

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

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

2 tbsp

Nuoc Cham

(Contains Anchovies, Soy)

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)


1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Mini Cucumber

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories650 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber3 g
Protein45 g
Cholesterol125 mg
Sodium1460 mg
Trans Fat0 g
Potassium950 mg
Calcium50 mg
Iron3 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 Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Small Bowl


Cook rice
  • Using a strainer, rinse rice until water runs clear.
  • Add rice and half the garlic salt to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep and start carrots
  • Meanwhile, peel then cut carrot into 1/4-inch rounds.
  • Add carrots and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 10 min. (NOTE: Carrots will continue to cook in step 4.)
Season and sear chicken
  • Heat a large non-stick pan over medium-high heat. 
  • Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min a side. Remove from heat. 
Roast carrots and chicken
  • When carrots have roasted for 10 min, carefully remove from oven.
  • Add chicken to the same sheet, then drizzle 1/2 tbsp sweet chili sauce over each piece of chicken. 
  • Return carrots and chicken to the oven until carrots are tender and chicken is cooked through, 10-14 min.**
Remaining prep
  • Meanwhile, thinly slice cucumbers.
  • Add cucumbers, vinegar, 1/2 tbsp (1 tbsp) sweet chili sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl.
  • Season with salt and pepper, then stir to combine.
  • Combine nuoc cham, soy sauce and remaining sweet chili sauce in a small bowl. 
Finish and serve
  • Thinly slice chicken.
  • Fluff rice with a fork, then divide between bowls. 
  • Top with carrots, chicken and any sauce remaining on baking sheet. 
  • Drizzle nuoc cham mixture over top. 
  • Serve marinated cucumbers alongside.