Mandarin Chicken Rice Bowls
These easy Mandarin Chicken Rice Bowls combine cooked chicken, brown rice or quinoa, crisp vegetables, sweet Bee Sweet mandarins, and a simple homemade citrus vinaigrette. Serve everything build-your-own style for a colorful family dinner or pack the leftovers for lunch the next day.
Ingredients
- 2 cups cooked brown rice or quinoa
- 2 cups cooked chicken sliced or shredded
- 3 to 4 Bee Sweet mandarins peeled and segmented
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- 1 cup shelled edamame cooked and cooled
- ¼ cup sliced green onions optional
- 1 tablespoon sesame seeds optional
For the Mandarin Citrus Vinaigrette
- ¼ cup fresh Bee Sweet mandarin juice
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 to 2 teaspoons honey
- 1 teaspoon Dijon mustard optional
- Salt and pepper to taste
Instructions
- If needed, prepare the brown rice or quinoa according to package directions. Allow it to cool slightly before assembling the bowls.
- Add the mandarin juice, olive oil, vinegar, honey, and Dijon mustard, if using, to a small bowl. Season with salt and pepper and whisk until combined.
- Divide the cooked brown rice or quinoa evenly among four bowls.
- Top each bowl with the cooked chicken, Bee Sweet mandarin segments, cucumbers, shredded carrots, and edamame.
- Drizzle the mandarin citrus vinaigrette over each bowl.
- Top with sliced green onions and sesame seeds, if desired.
- Serve immediately, or refrigerate the ingredients separately for an easy lunch the next day.
Notes
The preparation time assumes the chicken and brown rice or quinoa are already cooked.
Rotisserie chicken or leftover grilled chicken works well and makes this recipe especially quick to assemble.
For meal prep, store the vinaigrette and mandarin segments separately from the rice, chicken, and vegetables. Add them just before serving to keep everything fresh.
Tried this recipe?Let us know how it was!