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Egg Roll Chik Bowl

Egg Roll Chik Bowl
Servings:
4
Total Time:
30 minutes

Ingredients

1 (8-oz) package fresh (or frozen) sugar snap peas, coarsely chopped
1 (8-oz) can pineapple tidbits
1/2 cup sesame ginger (or teriyaki) sauce
1 (10-oz) bag broccoli slaw (broccoli, carrots, and red cabbage)
4 frozen buffalo chik patties (or nuggets)
2 ripe Hass avocados, chopped
1/4 bunch fresh cilantro
1 lime, for wedges
1 cup crunchy Asian noodles

Steps

  1. Preheat oven to 375°F. Chop sugar snap peas. Drain pineapple juice into small bowl, combine juice and sesame ginger sauce, whisk to blend. Toss broccoli slaw with 1/4 cup pineapple-sesame mixture; set aside.
  2. Bake chik patties (or nuggets) following package instructions. Peel and chop avocados, remove cilantro leaves from stems, and cut lime into wedges.
  3. Divide slaw mixture evenly among serving bowls. Place pineapple bits, sugar snap peas, and avocados in individual piles around slaw. Chop chik patties into strips; divide evenly among bowls.
  4. Top center of each bowl with Asian noodles and sprinkle with cilantro leaves. Drizzle each bowl evenly with remaining pineapple-sesame sauce and garnish with lime wedge. Serve.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 380, Total Fat 16.00g, Sat Fat 2.50g, Trans Fat 0.00g, Chol 0mg, Sodium 1250mg, Total Carb 49g, Fiber 9.00g, Sugars 20g, Protein 16g, Calc 8%, Vit A 0%, Vit C 0%, Iron 20%

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