Chicken thighs and bell peppers are marinated in a Thai-inspired sauce, then grilled and combined with walnuts, chickpeas, and arugula to make the ultimate rice bowl!

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Marinade:
Bowls:
Sweet and Sour Dipping Sauce:

Directions

Instructions Checklist
  • Combine all ingredients for marinade in a bowl and stir well to dissolve the sugar. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.

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  • Make dipping sauce by adding all ingredients into a saucepan. Stir and bring to a boil. Reduce heat slightly and keep at a gentle boil. When sauce is reduced by 1/3, remove from heat. The sauce will thicken as it sits.

  • Preheat grill. Brush grill grates with oil or spray with cooking spray.

  • Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally, until chicken is no longer pink in the center and peppers are charred, 8 to 10 minutes.

  • In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, sliced grilled chicken, and walnuts. Drizzle with warm sweet and sour sauce.

Cook's Note:

You can make the dipping sauce ahead of time, but add a little water when you reheat.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition:

Calories: 594 cal
Total Fat: 28g
Polyunsaturated Fat: 14g
Cholesterol: 157mg
Sodium: 1255mg
Carbohydrates: 50g
Dietary Fiber: 7g
Protein: 38g

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