Chicken and Black Rice Bowl
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.
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
For the cashew tahini herb sauce, blend soaked cashews, tahini, fresh herbs (like parsley and cilantro), lemon juice, garlic, and water until smooth. Adjust seasoning to taste.
