Mon-fri Lunch Recipe

Rinse the brown rice in a fine-mesh sieve until the water runs clear. Combine rice, water or broth, and 1 tsp kosher salt in a medium pot. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook 40–45 minutes until tender and liquid is absorbed.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and spread on a sheet pan to cool slightly for faster meal-prep assembly.

If using chicken: pat the chicken breasts dry. In a small bowl mix 1 tbs olive oil, smoked paprika, ground cumin, black pepper, and garlic powder. Rub the spice mixture evenly on the chicken.

Heat a large skillet over medium-high heat with 1 tbs olive oil. Add chicken and sear 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then thinly slice or dice.

If using tofu: press tofu for 15–30 minutes to remove excess moisture. Cut into 1/2-inch cubes. Toss with 1 tbs olive oil, 1 tbs soy sauce, smoked paprika, and a pinch of black pepper. Spread on a parchment-lined sheet pan and bake at 425°F (220°C) for 20–25 minutes, turning once, until edges are golden and slightly crisp.

Prepare the vegetables: thinly slice the red bell pepper, shred carrots if not pre-shredded, blanch broccoli in boiling water 1–2 minutes then plunge into ice water, and cook shelled edamame according to package directions. Drain well.

Toss scallions and cilantro together and set aside. Measure out toasted sesame seeds for garnish.

In a medium bowl whisk together Greek yogurt, mayonnaise, fresh lime juice, honey or maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, hot sauce (if using), and 1/4 tsp salt until smooth and slightly thick. Taste and adjust acidity or sweetness to preference.

If you prefer a thinner dressing for drizzling, whisk in 1–2 tbs water or more lime juice until desired consistency is reached.

Single-serve bowls (4 servings)

Divide the cooked brown rice evenly among 4 airtight containers. Top each portion with equal amounts of sliced chicken (or baked tofu), red bell pepper, shredded carrots, blanched broccoli, and edamame. Spoon 1–2 tbs dressing over each bowl or pack dressing separately in small containers to keep components fresh.

Garnish each bowl with scallions, chopped cilantro, and a sprinkle of toasted sesame seeds. Add a wedge of lemon or lime to each container for squeezing just before eating.

Let prepared bowls cool to near room temperature before sealing containers. Refrigerate up to 4 days. Reheat chicken/tofu and rice in a microwave-safe container or enjoy chilled (they also work cold). Add fresh greens just before serving if using.