Thai Chili, Lime Juice, Tamarind Juice, Fish Sauce, Rice, Green Onion, Sugar

Contains: Fish, Shellfish

Charred Veggie & Chicken Bowl with Nam Jim Jaew Drizzle

Serves 2–3 | Ready in 25–30 minutes

A smoky, spicy, sweet-and-sour flavor bomb featuring pasture-raised chicken, roasted seasonal veggies, and the bold kick of Goody Greens’ Nam Jim Jaew Sauce.

Ingredients:

2 Deeply Rooted Ranch Boneless Skin-On Chicken Thighs

2 tbsp Goody Greens Nam Jim Jaew Sauce, plus more for serving

1 tbsp Olive Oil

1 bunch Bok Choy, halved

1 cup Carrots, sliced

1 small South Tex Organics Red Onion, sliced

1 cup cooked rice or grain of choice

Optional toppings: fresh cilantro, lime wedges, sliced jalapeños, toasted sesame seeds

Instructions:

Marinate the Chicken:

Pat chicken dry and toss with 2 tbsp Nam Jim Jaew sauce. Let marinate while you prep the veggies (at least 10–15 minutes).

Roast the Veggies:

Preheat oven to 425°F. On a sheet pan, toss bok choy, carrots, and red onion with olive oil, salt, and pepper. Roast for 15–18 minutes, flipping halfway, until tender and slightly charred.

Cook the Chicken:

Heat a skillet over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes until crisp. Flip and cook another 4–6 minutes, or until cooked through. Rest and slice.

Build the Bowl:

In a bowl, layer rice, roasted veggies, and sliced chicken. Drizzle generously with more Nam Jim Jaew sauce.

Garnish:

Top with cilantro, lime wedges, and sliced jalapeños for extra heat. Add sesame seeds for crunch if desired.

Make It Vegan:
Swap chicken for grilled oyster mushrooms or tofu from Steamies Dumplings, marinated and pan-seared until crispy!

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