Lemon Pepper Earth Bowl Recipe

Rinse the brown rice under cold water until the water runs clear. Combine rice, 2 1/4 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 40–45 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Pat the chicken breasts or salmon fillet dry with paper towels. If using chicken, pound slightly to even thickness (about 3/4 in) for even cooking.

In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp coarse black pepper, 1/2 tsp garlic powder and 1/2 tsp salt to make the lemon-pepper marinade.

Brush or rub the marinade all over the chicken or salmon. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook chicken

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tsp olive oil. When shimmering, add the chicken breasts and cook 4–6 minutes per side (depending on thickness) until golden and an instant-read thermometer reads 165°F (74°C). Transfer to a plate and tent with foil to rest 5 minutes.

Cook salmon

If cooking salmon instead: heat skillet over medium-high with 1 tsp olive oil. Place salmon skin-side down (if skin on) and cook 4–5 minutes without moving until the skin is crisp and the fish is about 70% cooked through. Flip and cook 1–2 more minutes until internal temp reaches 125–130°F for medium (or 145°F if you prefer well done). Remove and rest 3–4 minutes.

After resting, slice chicken against the grain into 1/4–1/2-inch slices. For salmon, flake into large chunks. Keep warm until plating.

While rice cooks and protein rests, mince the garlic. Heat a large skillet over medium heat and add 1 tbsp olive oil. Add minced garlic and red pepper flakes and sauté for 30–45 seconds until fragrant (do not brown).

Add the baby kale or spinach to the pan in batches if needed, seasoning with 1/4 tsp salt and 1/4 tsp black pepper. Sauté, tossing frequently, until wilted and bright green — 2–4 minutes for spinach, 3–5 minutes for kale (longer if kale is mature).

Finish the greens with 1 tbsp fresh lemon juice and toss to combine. Taste and adjust seasoning, adding more salt, pepper or lemon as desired. Keep warm.

Divide the fluffed brown rice between two bowls (about 1 cup cooked rice per bowl).

Top each bowl of rice with half the sautéed garlicky greens and sliced chicken or flaked salmon.

Drizzle each bowl with a light tsp of extra virgin olive oil if desired, sprinkle chopped parsley and toasted seeds or nuts, and add a lemon wedge on the side.

Serve immediately while warm. Squeeze additional lemon over the protein and greens before eating for extra brightness.