Yard House Chicken Bowl Recipe
The Yard House Chicken Bowl is my family's go-to for nutritious protein that tastes great and isn't too heavy.One strategy I like is to precook the quinoa and rice to improve consistency and reduce preparation time.The quick stir-frying process locks in the crisp texture of baby broccoli and bok choy, making each bite crunchy and fresh.This dish brings a nice mix of flavors without being overly complex!
Ingredients
- 2 lbs Chicken Breast
- 3 tsp Olive Oil
- 2 cups Cooked Rice
- 1 cup Mixed Vegetables
- 1/2 cup Soy Sauce
- 1 tsp Ginger minced
- 1/2 cup Pineapple Chunks
- 1/4 cup Green Onions sliced
- 1 tbsp Sesame Seeds
Instructions
- Marinate the chicken breast in soy sauce, ginger, and olive oil for about 30 minutes in the refrigerator.
- While the chicken is marinating, cook the rice according to the package instructions and set it aside.
- Heat a large skillet over medium heat, then add the marinated chicken and cook thoroughly for about 5 minutes on each side.
- Add mixed vegetables and pineapple chunks to the skillet with the chicken, sautéing for an additional 3 minutes.
- Divide the cooked rice into bowls and top with the chicken and vegetable mixture.
- Sprinkle green onions and sesame seeds on top before serving.
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