Lemon Pepper Earth Bowls Recipe

Prepare marinade

In a shallow bowl or plate, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp coarse black pepper and 1 tsp kosher salt. If cooking both proteins, split the marinade evenly; otherwise use for your chosen protein.

Marinate protein

Pat chicken breasts or salmon fillets dry with paper towels. Place protein in the marinade, turning to coat. For chicken, marinate at least 20–30 minutes (up to 2 hours) in the fridge. For salmon, marinate 10–20 minutes (no more than 30). Remove from fridge 10 minutes before cooking to come closer to room temperature.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add chicken breasts. Cook 4–6 minutes per side depending on thickness, reducing heat to medium if they brown too quickly. Use an instant-read thermometer to ensure internal temp reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes before slicing thinly against the grain.

Cook salmon

For salmon, heat 1 tbs olive oil in a nonstick or cast-iron skillet over medium-high. Place salmon skin-side down if applicable. Cook 4–5 minutes skin-side down until crisp, then flip and cook 2–4 minutes more until internal temp reaches 125–130°F (52–54°C) for medium (or 145°F/63°C if preferred). Remove from heat and let rest 2–3 minutes.

Alternate oven method (optional)

Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet and roast 18–25 minutes (depending on thickness) until 165°F. For salmon, bake 10–14 minutes until desired doneness. Finish with a squeeze of fresh lemon.

Rinse 1 cup brown rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water or broth, 1 tsp butter or 1 tsp olive oil and a pinch of salt. Bring to a boil over high heat.

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

Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté 30–45 seconds until fragrant but not brown.

Add the 6 cups spinach (or chopped kale) in batches if needed. Sauté, tossing frequently, until wilted (spinach) about 2–4 minutes, or until kale is tender-crisp about 4–6 minutes. Season with 1 tsp salt. If the pan becomes dry, add 1–2 tbs water to help steam and finish cooking.

Remove from heat and stir in the juice from 1–2 lemon wedges (to taste) and 1 tbs chopped parsley. Taste and adjust seasoning with additional salt or lemon as desired.

Divide the fluffed brown rice between 2 bowls (about 1/2 cup cooked rice per bowl or adjust to preference).

Top each bowl with a generous portion of the garlicky greens.

Place sliced chicken or a salmon fillet on top of the greens. Sprinkle each bowl with 1 tsp lemon pepper seasoning (split between bowls), remaining chopped parsley, and 1 tbs toasted sesame seeds or chopped toasted almonds if using.

Serve immediately with lemon wedges on the side for additional squeezing.