Combo Bowl Recipe

Cook the rice

Rinse the rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2.25 cups water, 0.5 tsp kosher salt and 1 tbs olive oil. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Marinate the chicken

Pat chicken thighs dry and place in a bowl. Add 1 tbs olive oil, minced garlic, zest and juice of 1 lime, 0.5 tsp cumin, 0.5 tsp smoked paprika, 0.75 tsp kosher salt and 0.25 tsp black pepper. Toss to coat and let marinate at room temperature 10–15 minutes (or refrigerate up to 2 hours).

Cook the chicken

Heat a large skillet over medium-high heat. Add a thin drizzle of oil if pan is dry. Add chicken thighs and sear 4–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are golden. Transfer to a cutting board and rest 5 minutes, then slice into strips or bite-sized pieces.

Sauté the vegetables

While chicken rests, heat 1 tbs olive oil in the same skillet over medium-high. Add sliced onion and cook 2 minutes, then add bell pepper and zucchini. Season with 0.5 tsp salt, 0.25 tsp black pepper and optional 0.25 tsp chili flakes. Sauté, stirring occasionally, 5–7 minutes until vegetables are tender-crisp and slightly charred. Remove from heat.

Prepare the yogurt lime sauce

In a small bowl whisk together 0.5 cup plain Greek yogurt, 1 tbs lime juice, 0.5 tsp honey, 0.25 tsp salt and 1 tbs water to loosen. Taste and adjust seasoning; add a splash more water if you prefer a thinner dressing.

Prep fresh toppings

Halve the cherry tomatoes, slice the avocado, and chop the cilantro. Have baby spinach or mixed greens ready for assembly.

Divide the cooked rice between two bowls (about 3/4 cup rice per serving). Arrange sliced garlic-lime chicken on one side, sautéed vegetables on another, and place 1 cup greens, half the cherry tomatoes and half the sliced avocado in remaining space.

Drizzle each bowl with half the yogurt-lime sauce, sprinkle with chopped cilantro and toasted pumpkin seeds or sliced almonds, and serve with lime wedges on the side.