Healthy Asian Chicken & Veggie Bowl

Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.

Add 3 cups broccoli florets, 2 sliced medium carrots, 1 cup snap peas, and 1 sliced medium red bell pepper to the hot skillet.

Stir-fry the vegetables for 5-7 minutes, until they are crisp-tender but still retain some bite.

Add 2 cups of shredded rotisserie chicken to the skillet with the vegetables and stir to combine, heating through for 2-3 minutes.

Pour the entire batch of Zesty Sesame-Ginger Dressing over the chicken and vegetables. Toss gently to coat everything evenly.

Serve immediately over individual portions of Fluffy Brown Rice Base. Divide the stir-fry equally among 4 bowls.