Full Stack Recipe

Cook rice

Rinse 2 cups long-grain white rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice, 3.5 cups water, 1 tsp kosher salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes to steam. Fluff with a fork just before serving.

Season and cook chicken

Meanwhile, pat 1 lb chicken thigh pieces dry and season with 0.5 tsp black pepper and a pinch (about 0.25 tsp) kosher salt if desired. Heat 2 tbs extra-virgin olive oil in a large skillet over medium-high heat. When hot, add chicken in a single layer (work in batches if needed). Sear for 3-4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken from the skillet and set aside on a plate tented with foil to keep warm.

Sauté aromatics

In the same skillet, add 1 tbs olive oil and reduce heat to medium. Add the diced onion and sauté 3-4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook vegetables

Add diced red bell pepper and sliced zucchini to the skillet. Season with 0.75 tsp kosher salt, 0.25 tsp black pepper, 1 tsp smoked paprika, 0.5 tsp ground cumin, and 0.25 tsp red pepper flakes. Sauté, stirring occasionally, for 5-7 minutes until vegetables are tender-crisp and beginning to brown.

Wilt spinach & combine with chicken

Add 2 cups packed baby spinach to the skillet and stir for 1-2 minutes until wilted. Return the cooked chicken pieces to the pan and toss with the vegetables to combine and reheat for 1-2 minutes so flavors meld.

Make the sauce

In a small bowl combine 0.5 cups plain Greek yogurt, zest of 1 lemon and 1 tbsp lemon juice, 2 tbs soy sauce, 1 tsp honey, and 0.5 tsp toasted sesame oil. Whisk until smooth. Taste and adjust seasoning — add a pinch of salt or a few drops more lemon if desired.

Assemble full stack bowls

Divide the cooked rice between 4 bowls (about 1/2 cup cooked rice per serving as a base). Top each bowl with an equal portion of the chicken-and-vegetable mixture. Drizzle 1-2 tbs of the yogurt-sauce over each bowl, garnish with 2 tbs chopped fresh parsley divided among bowls, and sprinkle optional 1 tbs toasted sesame seeds across bowls if using. Serve immediately.

Leftovers & storage: Cool completely, then store components in airtight containers in the refrigerator up to 3 days. Reheat in a skillet or microwave until steaming, add fresh lemon if flavor needs brightness.