Discover one of the best chicken and black rice recipes, a wholesome, gluten-free dish packed with lean protein, vibrant veggies, and a creamy cashew tahini herb sauce. Perfect for meal prep, family dinners, or a nourishing lunch bowl full of flavor and texture.
Hey there, friend! If you’re anything like me, you’re always on the lookout for a recipe that’s equal parts nourishing and downright delicious. Well, you’re in for a treat. Today, we’re diving into one of my favorite chicken and black rice recipes—a dish that’s hearty, healthy, and totally satisfying.
This recipe came about on one of those evenings when I stood in front of the fridge with no clue what to cook. Sound familiar? With some leftover chicken, a scoop of black rice, and a few veggies I had on hand, magic happened. And let me tell you, it’s now a regular at our dinner table.
Whether you’re feeding your family or just yourself, this is one of those meals that checks all the boxes. It’s protein-rich, packed with veggies, naturally gluten-free, and bursting with flavor. Plus, it’s got that “wow” factor thanks to the creamy cashew tahini herb sauce. So let’s get cooking!
Main Ingredients
Here’s what you’ll need to whip up this wholesome bowl:
- 300g chicken breast or thigh (skinless): Chicken is our protein star here—thighs bring juiciness, while breasts are lean and tender.
- 1 tbsp tamari or gluten-free soy sauce: Adds that rich, umami punch we all crave.
- 1 tsp honey: Just a touch to balance the salty tamari and bring out the caramel notes when searing.
- 1/2 cup black rice (measured uncooked): This grain is a nutritional powerhouse—full of antioxidants, fiber, and that gorgeous deep color.
- 1 bunch broccolini: Adds crunch and a slight bitterness that pairs beautifully with the sweet-savory chicken.
- 1/2 cup frozen peas: Sweet and soft, they round out the green goodness.
- Coconut oil or olive oil: For cooking the chicken to golden, crispy perfection.
- Salt and pepper: For seasoning, of course!
- Chili flakes (optional): If you like a little heat, sprinkle away.
- 1 serve cashew tahini herb sauce: This creamy, herby sauce is the cherry on top—don’t skip it.
Additional Ingredients and Substitutions
Want to jazz things up? Here are some extra goodies you can toss into your Now, life happens—and so do missing ingredients. So here are some ideas if you need to improvise:
- No broccolini? Swap with regular broccoli, green beans, or even kale.
- Out of black rice? Brown rice, wild rice, or quinoa are great stand-ins.
- No tamari? Regular soy sauce (if gluten isn’t a concern) or coconut aminos will do the trick.
- Not a fan of peas? Try edamame, diced zucchini, or bell peppers.
- Can’t do nuts? Use a dairy-free yogurt-based herb sauce instead of cashew tahini.
Cooking should be flexible—it’s all about what works for you.
Expert Tips for Success
I’ve made this recipe more times than I can count, and over the years I’ve picked up a few tricks. Here’s what makes a difference:
- Marinate the chicken for at least 15 minutes. Even a short marinade with tamari and honey adds incredible depth.
- Cook black rice with a 2:1 water ratio. It takes a bit longer than white rice—usually around 30 minutes. Be patient. It’s worth it.
- Steam the broccolini lightly. You want it bright green and just tender, not mushy.
- Cook the chicken in batches if doubling. Overcrowding the pan means you’ll steam, not sear. And sear is what gives flavor.
- Use a nonstick or cast iron skillet. For that perfect golden crust on the chicken.
- Warm the peas before adding. They don’t need much—just a quick toss in the pan or a microwave zap.
- Make the sauce ahead. The cashew tahini herb sauce can be prepped in advance and stored in the fridge for up to 5 days.
Cooking is part technique, part love—and a dash of patience doesn’t hurt either.
Recommended Techniques for Chicken and Black Rice Recipes
Let’s talk technique. Here are a few best practices to keep in mind:
- Season at every stage. A pinch of salt at the right time elevates everything.
- Sear the chicken over medium-high heat for a crisp edge and juicy center.
- Simmer black rice with the lid on and avoid stirring too much.
- Blanch or steam broccolini for color and crunch.
- Blend sauces until smooth—a high-speed blender makes all the difference.
- Season at every stage. A pinch of salt at the right time elevates everything.
Step-by-Step Instructions
- Marinate the chicken with tamari and honey for 15–30 minutes while you prep the rest.
- Rinse the black rice, then cook it in 1 cup of water with a pinch of salt. Cover and simmer for about 30 minutes until tender.
- Steam the broccolini for 3–5 minutes, until vibrant green and just fork-tender.
- Cook the chicken in a hot skillet with coconut oil. Sear each side for 3–5 minutes until golden and cooked through.
- Warm the peas in the same pan or in the microwave.
- Assemble your bowl with a base of black rice. Top with chicken slices, broccolini, and peas.
- Drizzle with the cashew tahini herb sauce and sprinkle with chili flakes if you’re feeling spicy.
Additional Guide: Fun Twists and Variations
Want to mix things up a bit? Here are a few ideas:
- Turn it into a wrap. Use the filling inside a gluten-free tortilla for a lunch-on-the-go. The corn bowl recipe can also double as a wrap-friendly dish—good inspiration for variation.
- Add roasted sweet potatoes for extra comfort food vibes.
- Make it spicy by adding sriracha to the sauce.
- Garnish with toasted sesame seeds or chopped scallions for a fresh finish.
- Serve cold as a grain bowl. This makes amazing leftovers for lunch the next day.
You’ve got options, my friend.
Frequently Asked Questions about Chicken and Black Rice Recipes
Yes! It’s rich in fiber, iron, and antioxidants—great for heart health and digestion
Absolutely. Brown rice, wild rice, or quinoa are excellent alternatives.
Black rice was once reserved for Chinese royalty due to its nutritional value and rarity—earning it the nickname “forbidden rice.”
Vegetables like broccolini, peas, carrots, mushrooms, and sauces like tahini or peanut work beautifully with black rice.
Conclusion
There you have it—a flavorful, balanced, and customizable dish that’ll quickly become a staple in your home. This is one of those chicken and black rice recipes that you’ll find yourself coming back to again and again. It’s got everything you need in one nourishing bowl: protein, veggies, whole grains, and that luscious sauce.
If you give this recipe a try, I’d love to hear how it went! Leave a comment, snap a pic, and share the love. After all, great food is meant to be shared.
If you enjoy rice variations, you’ll also love this quick stir-fried version for a flavorful and easy meal.
Until next time,
Chicken and Black Rice Bowl
Equipment
- Nonstick Skillet
- Saucepan
- Steamer Basket
- Blender
Ingredients
Main Ingredients
- 300 g chicken breast or thigh (skinless)
- 1 tbsp tamari or gluten-free soy sauce
- 1 tsp honey
- 0.5 cup black rice (uncooked)
- 1 bunch broccolini
- 0.5 cup frozen peas
- coconut oil or olive oil for cooking
- salt and pepper to taste
- chili flakes optional, for heat
Cashew Tahini Herb Sauce
- cashew tahini herb sauce see notes for recipe
Instructions
- Marinate the chicken with tamari and honey for at least 15 minutes.
- Cook black rice with a 2:1 water ratio. Simmer for about 30 minutes until tender.
- Steam the broccolini until bright green and just tender.
- In a skillet, heat oil over medium-high heat. Sear the marinated chicken until golden and cooked through.
- Warm the frozen peas until heated through.
- Assemble the bowl: layer black rice, broccolini, peas, and sliced chicken. Drizzle with cashew tahini herb sauce and sprinkle chili flakes if desired.
Notes
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