Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou
Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all. Start by roasting a big batch of chicken thighs, fennel, and scallions for dinner the night before, and use the leftovers to throw together this grain bowl.
Recipe information
Yield
2 servings
Ingredients
4
leftover cooked chicken thighs (from Big Batch Chicken Thighs with Fennel and Scallions)
2
cups cooked rice or other whole grains
½
2
cups leftover roasted fennel (from Big Batch Chicken Thighs with Fennel and Scallions)
1½
¼
cup crushed salted, roasted peanuts
Need to make a substitution?
Preparation
Step 1
Remove skin from chicken thighs and shred meat; discard skin and bones.
Step 2
Divide rice among 2 airtight containers. Top with shredded chicken, fennel, and cucumbers. Drizzle green sauce over and top with peanuts.