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Lemongrass Basil Chicken Bowls


  • 1 pound boneless skinless chicken thighs or breasts
  • 1 7-ounce packet Saffron Road Lemongrass Basil Simmer Sauce
  • 4 cups cooked white or brown rice
  • 1 14-ounce can garbanzo beans, drained and rinsed
  • 4 cups baby arugula or spinach
  • 2 cups cherry tomatoes, halved
  • ¼ red onion, finely chopped
  • 1 red bell pepper, chopped into match sticks
  • 1 ripe avocado, peeled and sliced
  • 1 cup hummus


  1. Place chicken thighs in a zip lock bag along with the Lemongrass Basil Simmer Sauce. Seal the bag and refrigerate 1 to 12 hours.
  2. Place oven on high broil setting, move one of the oven racks to the second to the top rung, and place the chicken (including all of the simmer sauce) in a casserole dish.
  3. Broil for 6 minutes, flip chicken to the other side, and broil an additional 6 to 8 minutes, or until chicken thighs reach an internal temperature of 170 degrees F (Note: if using chicken breasts, cook to an internal temperature of 165 degrees F).
  4. Remove chicken from the oven and transfer to a cutting board. Chop into slices or chunks.
  5. Transfer the simmer sauce from the casserole dish to a cup to use for serving.
  6. Add hot cooked rice and garbanzo beans to bowls. Drizzle with reserved lemongrass simmer sauce.
  7. Add desired amount of sliced chicken, arugula, cherry tomatoes, red onion, bell pepper, and avocado to each bowl. Top each bowl with a dollop of hummus, and serve.
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