Fresh, colorful and light: just how I like to keep my summer dinners! Plus, you can’t feel TOO bad about having a scoop of ice cream after devouring a whole plate of delicious vegetables haha! 🙂 My summers are all about balance, as is my relationship with the foods I eat. And this bowl perfectly represents that balance with a lot of variety and flavor. This bowl features organic bok choy, spring broccoli rabe, yellow squash and French radishes, all from Taproot Farm. To tie everything together, I incorporated a cauliflower rice base and added in some chicken coated in my favorite Teriyaki sauce for some additional protein. This meal involves a lot of different steps, but actually comes together pretty easily! There is nothing overly complicated to do (which is nice!), but you do have to keep your eye on three different sauté pans and two sheet pans. Just keep everything on a low/medium heat, and things will go right along! I hope you all enjoy this fresh and colorful meal as much as I have ~ enjoy! 🙂

Makes 4 Servings

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 400°F

Knife (*Or Mandoline Slicer)

3 Large Sauté Pans (One with Lid)

Spatulas

2 Sheet Pans Lined with Foil

Ingredients:

3 Thick Chicken Breasts, Broiled and Chopped into Small Pieces

1 Large Lemon

Olive Oil

1 Yellow Squash

10 French Radishes

Salt

Pepper

1 Head Bok Choy

1 Bunch Spring Broccoli Rabe

Chicken Stock

1 Bag Riced Cauliflower (*Or one head of cauliflower, grated. You can also use regular rice for this if preferred! 🙂 )

Teriyaki Sauce of Choice (I just bought mine in the store, but you could make a homemade one too!)

Toasted Sesame Seeds

Optional for Topping; Salt, Pepper, Extra Toasted Sesame Seeds and Purple Basil (Which was homegrown in my garden!) 🙂 .

Instructions:

1. First, I preheat the oven to 400°F. Then I spread chicken breasts on a baking dish and drizzle with olive oil (flipping the chicken to coat everything in the oil). Then I cut the large lemon in half and squeeze both halves all over the chicken. I cook for around 40 minutes for thicker chicken breasts (around 30 minutes for thinner).
2. While chicken is cooking, you can start preparing veggies. Foil line two sheet pans and set aside.
3. First, slice 1 yellow squash into thin pieces and spread all over one foil lined pan. Drizzle with olive oil and toss, sprinkle with salt and pepper.
4. Next, slice 10 French radishes into thin pieces and spread all over second foil lined pan. Drizzle with olive oil and toss, sprinkle with salt and pepper. Set both trays aside.
5. After that, cut up one head bok choy into thin pieces and 1 bunch spring broccoli into thin pieces (*discarding the last 4 to 6 inches at the base which can be tough in texture). Place all of these in a large sauté pan and set aside.
6. *If grating cauliflower versus using already riced cauliflower, do this step now and set aside.
7. Once chicken is done cooking, allow to cool and increase the oven temperature to  450°F.
8. Once oven is preheated, place squash and radishes inside and cook for 20 minutes (tossing at 10 minutes).
9. While squash and radishes are cooking, add a thin layer of chicken stock to the sauté pan with the bok choy/spring broccoli rabe and cover with lid. Cook on low/medium heat until veggies have softened and then remove lid and allow stock to cook off (keep an eye on this, because you’ll want to shut off the heat once the stock is gone).
10. Additionally, add a thin layer of stock to second sauté pan and place riced cauliflower inside. Cook on low/medium heat, tossing until cauliflower lightens in color and softens. Keep an eye on the chicken stock in the pan and make sure to shut off the heat when stock is gone.
11. Cut cooked chicken into small pieces and toss into third sauté pan. Drizzle with preferred amount of teriyaki sauce and toss on low heat until everything warms.
12. Once everything is cooked, assemble bowl as desired. I put riced cauliflower on the base of my bowl and then topped with some teriyaki chicken, squash and radishes, bok choy and spring broccoli rabe, and then sprinkled with purple basil, toasted sesame seeds, salt and pepper. Enjoy! 🙂

*Leftovers store in refrigerator 3 to 5 days.*