Bowl Recipe

Cook rice

Rinse the short-grain brown rice under cold water until water runs clear. Combine rinsed rice, 2.75 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.

Season chicken

Pat the chicken breasts dry with paper towels. In a small bowl mix 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp black pepper and 1/2 tsp kosher salt. Rub the spice mixture evenly over both sides of the chicken.

Cook chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook 5–6 minutes per side (depending on thickness) until a meat thermometer reads 165°F (74°C) and juices run clear. Remove chicken to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.

Prepare vegetables

While the rice cooks and chicken rests, wash and dry the baby spinach. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, slice the avocado just before assembly to avoid browning, and chop the cilantro. Toast the pumpkin seeds in a small dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden.

Make dressing

In a small bowl whisk together 1/4 cup plain Greek yogurt, 2 tbsp fresh lime juice, 1 tbsp extra-virgin olive oil, 1 tsp honey, 1/4 tsp ground cumin, 1 minced garlic clove, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth and creamy. Taste and adjust seasoning or lime juice to preference.

Divide the fluffed rice between 4 bowls (about 3/4 cup cooked rice per serving). Top each bowl with an even portion of baby spinach, sliced chicken, cherry tomatoes, cucumber, red onion and sliced avocado. Drizzle 1–2 tablespoons of the yogurt-lime dressing over each bowl, sprinkle with chopped cilantro and toasted pumpkin seeds. Serve immediately.