Thai Chicken and Root Vegetable Grain Bowls

• Root Vegetable Kit
• 2 tbsp extra virgin olive oil, divided
• Kosher salt and freshly ground pepper
• 1 ½ lb chicken breast strips
• 7 oz pkg Kevin’s Paleo Keto Thai Coconut Sauce
• 2 (8.5 oz pkg) Organic Seeds of Change Organic Quinoa Brown Rice Blend
• 1 ½ c edamame
• Lime wedges, for serving

Root Veggie Kit

• 1 c beets, chopped into cubes
• 1 c turnips, chopping into cubes
• 1 c sweet potatoes, chopping into cubes
• Green onion, chopped and reserved

Preheat oven to 425°F. Line a large sheet pan with aluminum foil.

Add vegetables from veggie kit to a large bowl, toss with 1 tbsp olive oil and season with salt and pepper, to taste. Spread in a single layer on the sheet pan and place in oven to roast for 30 minutes, tossing the veggies midway through.

Meanwhile, in a large skillet, add remaining 1 tbsp oil and heat over medium high for 2-3 minutes. Add chicken and season with salt and pepper. Cook until brown on all sides and the juices run clear, about 5-6 minutes.

Once chicken is cooked, reduce heat to low add all of the sauce to the pan. Simmer 2-3 minutes and check that the thickest piece of the chicken has reached an internal temperature of 165°F. Remove from heat.

Prepare the quinoa/rice pouches according to the package instructions.

To serve, divide quinoa/rice mixture equally among 4 bowls. Top each with chicken and sauce mixture, roasted veggies, edamame and reserved green onion and lime wedges.