Chicken + Cilantro Rice Bowls

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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini

Serves 4  | Prep Time: 20 minutes | Cook Time: 30 minutes

This bowl is a great way to use the Buttery Turmeric Rice + Almonds and Herbs


For the chicken:

  • 1 1/2 lbs boneless skinless chicken breast (or chicken thigh)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspooon black pepper

For the tahini dressing:

  • ¼ cup tahini
  • 2 tablespoons plain greek yogurt
  • 1 tablespoon tamari
  • 2 tablespoons freshly squeezed lemon juice
  • salt and pepper to taste

For the bowls:

  • 1 yellow onion halved and sliced ¼ inch thick
  • 4 cups mixed spring greens
  • 1 roma tomato halved lengthwise and sliced thin
  • 1 cup Monterey Jack cheese (omit if dairy free)
  • fresh cilantro leaves
  • 2 cups of Buttery Turmeric Rice + Almonds and Herbs

Chef Tips


Step 1 (Marinate the Chicken):

In a large bowl, combine all of the chicken ingredients and using tongs, toss until well combined. Cover and set aside to marinate for at least 15 minutes. Alternatively, you can marinate the chicken ahead of time in the fridge for up to 24 hours.


Step 2 (Make the Tahini Dressing):

In a small bowl, stir together the tahini, greek yogurt, tamari, and lemon juice until smooth. One tablespoon at a time, add warm water to thin out the dressing as needed– you want it to be creamy and thick, but still drippy enough to drizzle. I usually only need about 1-2 tablespoons, but this will depend on the consistency of your tahini. Add salt and pepper, to taste. Set Aside.

Step 3 (Cook the Chicken and Onions):

Heat a large cast iron skillet over medium-high heat. When hot, add the chicken and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and let rest while you cook the onions.

Reduce the heat in the skillet to medium and add 1 tablespoon of olive oil. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and golden on the edges, about 8 minutes. Remove from heat and set aside.

Step 4 (Assemble the Bowls):

To assemble the bowls, divide the rice amongst 4 bowls. Slice the chicken and divide among the bowls along with the onions, rice, Monterey jack cheese, spring greens, and roma tomatoes. Garnish with fresh cilantro and serve with the tahini sauce.