Asian Grilled Chicken Rolls

A s i a n G r i l l ed

Chicken Rolls

Chicken Rolls 2 large carrots, peeled 2 medium zucchini 1 lb. (12 pc.) chicken tenders or breast, cut into tenders 1 Tbsp. Asian Seasoning 2 Tbsp. soy sauce

Rice 1 cup jasmine rice, cooked 1½ cups water ½ cup green onions with tops, sliced 1 cup chopped zucchini and carrots

Glaze 3 Tbsp. honey 2 Tbsp. soy sauce 1 Tbsp. rice vinegar 1 garlic clove, minced

Directions 1 Tbsp. Asian Seasoning 1. Cut 12 each carrots and zucchini ribbons, using Universal Peeler or

Mandoline, chop remaining vegetables for rice. 2. In the Microwave Rice Maker add rice, water, green onions and chopped vegetables, cover, microwave on high for 5 minutes, then reduce to medium power for 15 minutes; set aside. 3. In a 1 Cup Micro Pitcher, whisk together glaze ingredients; microwave on high for 1-2 minutes, set aside. 4. Flatten chicken to ¼-in pieces. Combine chicken, seasoning mix and soy sauce, stir to coat. 5. For each roll, stack a wide carrot ribbon, zucchini ribbon and chicken tender. Roll up and secure with wooden pick. Repeat with remaining carrot and zucchini ribbons and chicken tenders. 6. Place chicken rolls in the MicroPro Grill, place cover in GRILL position and microwave on high for 4 minutes, flip over, pour half the glaze over the rolls, place cover in GRILL position and microwave for additional 2-4 minutes. 7. To serve, divide rice among serving plates; top with rolls and drizzle with remaining glaze 27