Katie Austin

Roasted Red Pepper Chicken Bowl

Roasted Red Pepper Chicken Bowl

Here’s what you need (makes 2 bowls):

2 cups arugula

1 cup cooked white rice

1 zucchini, sliced

1.5 cups of cooked shredded chicken

Chicken seasoning: olive oil, lawrys salt, pepper, garlic powder

1 red bell pepper

1 tbsp olive oil

1/4 cup mayo

Roasted red pepper sauce seasonings: 1/8 tsp garlic powder & a couple dashes of onion salt and pepper

Here’s how you make it:

Cut up a red bell pepper into 1 inch strips, drizzle with olive oil and add some salt and pepper. Place in the oven at 400 degrees for about 20 minutes or until softened

Then add the roasted red peppers to a blender with mayo and seasonings and blend until smooth and creamy!

Cook white rice according to package! I like to add some butter, garlic powder and onion salt to my rice when it’s done to give it some extra flavor!

In a frying pan, add your pre-cooked shredded chicken (I used rotisserie chicken) and add some olive oil, lawry’s salt and pepper and cook until the chicken starts to get crispy

In another frying pan, add sliced zucchini and cook in olive oil, salt and pepper for about 5-6 minutes or until zucchini is cooked to your liking

Now it’s time to make your bowl: first add arugula, then add rice, crispy chicken, zucchini slices and top with red pepper sauce!