Garlic-Ginger Steak & Broccoli Grain Bowls
with Heirloom Tomatoes, Apricots, Almonds & Red Pepper Crema
- Milk
- Sesame
- Tree Nuts
Seared chicken tops a vibrant grain bowl featuring diced cucumber, tomatoes, and apricots all tossed with a garlic-ginger scallion sauce. Bright green steamed broccoli adds fresh crunch. A drizzle of smoky red pepper crema and crunchy almonds complete this nutritious bowl that’s ready in just 20 minutes.
Ingredients
12 ounce
Sirloin Steak
1 tablespoon
Fry Seasoning
4 ounce
Heirloom Grape Tomatoes
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Mini Cucumber
1 unit
Broccoli
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 ounce
Dried Apricots
1 unit
Microwavable Grain Blend
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Pat chicken* dry with paper towels. Season all over with a drizzle of oil, Fry Seasoning, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5–7 minutes per side.
Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, thinly slice crosswise.
While chicken cooks, wash and dry produce.
Halve tomatoes. Trim and dice cucumber into ¼-inch pieces. Cut broccoli into bite-size pieces if necessary.
In a medium bowl, combine tomatoes, cucumber, and garlic-ginger scallion paste.
Place broccoli in a large microwave-safe bowl with 1 TBSP water (2 TBSP for 4 servings). Cover with plastic wrap and microwave until bright green and slightly tender, 3 minutes. Keep covered until ready to serve.
Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1½-2 minutes.
Transfer grain blend to bowl with tomatoes and cucumber. Stir in apricots. Toss to combine; season with salt and pepper.
Divide grains between bowls; top with chicken and broccoli. Snip corner of red pepper crema packets and drizzle over bowls. Garnish with almonds and serve.
