Kung Pao Chicken Bowls with Veggies!

I’ve been on a serious broccoli kick. I’ve been eating it for lunch, adding it as a side for dinner, you name it. When when I am extra organized and have my life together, I’ve been meal prepping my broccoli by washing, cutting and then storing it in Tupperware over the weekend ahead of the work week. When lunch time comes along during the week, it is super easy to throw some on a baking pan and roast it in the oven for 10 minutes. Having a stockpile of broccoli also makes it easy to add on to your dinner plans. With that said, Paul had the idea of making kung pao chicken bowls so we ran with it. You can definitely make your own kung pao sauce, but we didn’t feel like buying unnecessary ingredients we would only use once every few months so we opted for pre-made sauce (thanks Panda Express). We added a few veggies *cough* *cough* broccoli, carrots, onion and opted for some white rice for the base.

Ingredients:

Dinner for 2:

• 2 chicken breasts
• 2 tablespoons of Kung Pao sauce (we used the Panda Express brand)
• 1 tablespoon of Sriracha Chili Garlic sauce
• 1 cup of white or brown rice
• Broccoli
• 2 medium sized carrots
• Red Onion
• Garlic – 2 cloves minced
• Salt
• Pepper
• Olive Oil
• Everything but the Bagel seasoning

Instructions:

1. Cook rice according to instructions
2. Preheat the oven to 400
3. Slice the carrots, cut the broccoli, mince garlic and slice the red onion
4. Cut chicken in bite sized pieces and season with salt and pepper
5. Prepare a baking sheet and line with aluminum foil
6. Add the broccoli and carrots to the baking sheet and then coat with olive oil, salt and pepper.
7. Cook for 11-12 minutes
8. Meanwhile, heat olive oil in a pan. over medium heat
9. Add the chicken along with garlic and cook for 3-4 minutes
10. Add in the Sriracha Chili Garlic sauce. and Kung Pao sauce. Cook until chicken is cooked through
11. Assemble your plate with the veggies, rice and chicken. Top with Everything but the Bagel seasoning and enjoy!

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xoxo Olivia

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