Greens And Grains Bowl Recipe

Season and Roast

Preheat oven to 400°F (200°C). Pat chicken breasts dry. Rub with 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Place on a baking sheet lined with foil or parchment. Roast 18–22 minutes until internal temperature reaches 165°F (74°C). Remove from oven and tent with foil for 5 minutes, then slice thinly across the grain into 1/4-inch strips.

Prepare Romaine and Carrots

Rinse baby romaine hearts, trim root ends, and chop or tear into bite-sized pieces. Place in a bowl and keep chilled until assembly. If carrots are not pre-shredded, coarsely grate or julienne 1 cup shredded carrots.

Quick Pickled Cucumbers

Thinly slice the cucumber into half-moons. In a small bowl, whisk together 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp kosher salt until dissolved. Add cucumber slices, toss to coat, and let sit at room temperature for 10–15 minutes (or refrigerate for up to 1 hour) to marinate. Drain before assembling.

Prepare Grains

Reheat 2 cups cooked brown rice or mixed grains so they are warm but not soggy. Spread on plates or bowls as base.

Crisp the Rice

Heat 1 tbs neutral oil in a small nonstick skillet over medium-high heat. Add about 1/2 to 1 cup packed cooked rice (reserve remaining rice under cover) and press into an even layer. Let cook undisturbed 3–4 minutes until bottom is golden and crisp, then flip in sections and crisp the other side 2–3 minutes. Break into pieces to create crispy rice shards and reserve. Repeat if you want more crunchy pieces. Alternatively, you can crisp leftover rice in a 400°F oven on a sheet until dry and crunchy, 10–15 minutes.

In a jar or small bowl combine 3 tbs fresh lime juice, 1 tbs rice vinegar, 1 tsp grated fresh ginger, 1 tsp honey, 1 tsp soy sauce, 1/2 tsp sesame oil, 3 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt as needed.

Stir together 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp lime juice and 1/8 tsp salt until smooth. Adjust sriracha to desired heat. Transfer to a squeeze bottle or small bowl for drizzling.

Toast 2 tbs sesame seeds in a dry skillet over medium heat 2–3 minutes until fragrant and lightly browned, shaking pan frequently. Combine toasted sesame seeds with 1/4 cup thin wonton strips or fried shallots and 1/4 tsp chili flakes (if using). Toss to combine and keep dry until assembly.

Divide 2 cups warm cooked grains between two bowls (about 1 cup per serving). Arrange chopped baby romaine (about 1.5 hearts per bowl), shredded carrots (1/2 cup per bowl), and marinated cucumber (about 2–3 tbs drained per bowl) over the grains.

Place sliced roasted chicken (about half of the cooked breasts per bowl) on top of the greens. Scatter crispy rice shards across the bowls for texture.

Drizzle each bowl with about 1.5 tbs ginger lime vinaigrette (adjust to taste) and 1 tbs spicy mayo (or a drizzle pattern). Sprinkle sesame crunch mix and sliced scallions over each bowl. Add cilantro if using and a lime wedge on the side.

Serve immediately so the crispy rice stays crunchy. Offer extra vinaigrette and spicy mayo on the side.