Bowl Recipe

Cook rice

Rinse 1.5 cups brown rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water, 1/2 tsp salt, and 1 tbsp olive oil. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40–45 minutes until tender and water is absorbed. Remove from heat and let stand covered 10 minutes, then fluff with a fork.

Season chicken

Pat 1 lb chicken breasts dry. In a small bowl combine 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Rub 1 tbsp olive oil over the chicken, then evenly coat with the spice mixture.

Cook chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove to a cutting board and rest 5 minutes, then slice into bite-sized pieces.

Prepare produce

While rice and chicken cook, wash spinach and cherry tomatoes. Halve the cherry tomatoes. Peel and slice the cucumber into half-moons to make 1/2 cup. Shred or julienne carrot to measure 1/2 cup. Halve and pit the avocado, slice thinly. Chop cilantro if using. Cut the lime into wedges.

Assemble bowls by dividing the fluffed rice between 4 bowls (about 3/4 cup cooked rice per serving). Arrange spinach, cherry tomatoes, cucumber, shredded carrot and sliced avocado in sections on top of the rice. Add sliced chicken on each bowl.

Make dressing

In a small bowl whisk together 1/2 cup Greek yogurt, 1 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey, 1 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning or lime/honey to preference.

Drizzle about 1–2 tablespoons of dressing over each assembled bowl (or serve on the side). Garnish with chopped cilantro and a lime wedge. Squeeze lime over the bowl just before eating.