A week of lunches in about 30 minutes. Rotisserie chicken keeps it fast, and holding the sauce until serving keeps the rice and veggies from going soggy. Makes 5 bowls.
Ingredients
| Ingredient | Quantity |
|---|---|
| White Rice (Dry) | 1 1/2 cups |
| Water | 3 cups |
| Ready-to-Steam Broccoli & Cauliflower | 1 bag (~12 oz) |
| Rotisserie Chicken, Shredded | 1 |
| Sauce to Serve1 | To Taste |
Instructions
- Cook the rice: combine 1 1/2 cups rice with 3 cups water, bring to a boil, cover, and cook on low ~18 minutes. Rest 5 minutes, then fluff (yields ~5 cups cooked).
- Steam the veggie bag in the microwave per the package directions.
- Shred the rotisserie chicken.
- Into each of 5 containers, portion ~1 cup rice, ~2/3 cup veggies, and 1/5 of the chicken.
- Refrigerate. Add sauce at eating time — not before — so the rice and veggies don’t go soggy.
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Teriyaki, blackening, or buffalo all work well — keep a bottle handy and dress each bowl as you eat it. ↩