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Easy chicken black rice bowls are the right stability of sparkling vegetables, tamari honey glazed chicken, and nourishing black rice. All topped with a creamy cashew tahini herb sauce! Gluten-unfastened and dairy-free, those bowls are a splendid short healthful dinner.
Ingredients
300 grams chicken breast or thigh, skinless
1 tbsp tamari or gluten-free soy sauce
1 tsp honey
1/2 cup black rice measured uncooked
1 bunch broccolini
1/2 cup frozen peas
coconut oil or olive oil for cooking the chicken
salt and pepper to season
sprinkle of chili flakes - OPTIONAL
1 serve cashew tahini herb sauce *see notes for a link to this recipe!
Instructions
If you don't have the cashew tahini herb sauce ready, start making this while you make these bowls. You can soak the cashews while the rice is cooking. You will make a large jar with the sauce recipe, so consider it meal prep for the week, yay!
Start cooking black rice according to packet instructions; this should take about 30-40 minutes. (If your rice didn't come with instructions - try the absorption method on the stove, which uses 1 cup of water to 1/2 a cup of rice, and then simmer on a low heat, covered, until absorbed).
While the rice is cooking, prepare the chicken. Combine the tamari, honey, and 2 tablespoons of water together in a cup and set aside. Cut the chicken into smaller pieces that are easy to cook; if using thick chicken breasts slice them lengthways to produce two thinner pieces.
Heat up a fry pan or grill pan and cook the chicken pieces (about 5 minutes on either side should cook it through). During the last minute or so of the cooking, pour the tamari honey mixture over the chicken and turn the chicken around in the pan so it's evenly coated. Season with a little salt and pepper. Remove from the heat.
Steam the broccolini and the peas until tender (steam them on the stovetop or use the microwave).
Assemble the bowls. Divide rice, broccolini, peas, and chicken between two bowls. Drizzle over any pan juices from the chicken. Spoon over cashew tahini herb sauce. Sprinkle over a little salt and pepper, and some chili flakes if desired. Serve!
Notes
*Here's a link to the sauce recipe - Cashew Tahini Herb Sauce
*Want to make this soy-free? Swap the tamari to coconut aminos.
*Any vegetables can be used in this bowl! I love broccolini or broccoli in here but really just use what you have. Try to include some leafy greens, because they're awesomely good for you.
*Do I really need to use black rice? Well, no not really, I don't want to stress you out buying black rice if it's hard to get or you can't find it. You could definitely put different rice in here if you can't get black rice!
Ingredients
300 grams chicken breast or thigh, skinless
1 tbsp tamari or gluten-free soy sauce
1 tsp honey
1/2 cup black rice measured uncooked
1 bunch broccolini
1/2 cup frozen peas
coconut oil or olive oil for cooking the chicken
salt and pepper to season
sprinkle of chili flakes - OPTIONAL
1 serve cashew tahini herb sauce *see notes for a link to this recipe!
Instructions
If you don't have the cashew tahini herb sauce ready, start making this while you make these bowls. You can soak the cashews while the rice is cooking. You will make a large jar with the sauce recipe, so consider it meal prep for the week, yay!
Start cooking black rice according to packet instructions; this should take about 30-40 minutes. (If your rice didn't come with instructions - try the absorption method on the stove, which uses 1 cup of water to 1/2 a cup of rice, and then simmer on a low heat, covered, until absorbed).
While the rice is cooking, prepare the chicken. Combine the tamari, honey, and 2 tablespoons of water together in a cup and set aside. Cut the chicken into smaller pieces that are easy to cook; if using thick chicken breasts slice them lengthways to produce two thinner pieces.
Heat up a fry pan or grill pan and cook the chicken pieces (about 5 minutes on either side should cook it through). During the last minute or so of the cooking, pour the tamari honey mixture over the chicken and turn the chicken around in the pan so it's evenly coated. Season with a little salt and pepper. Remove from the heat.
Steam the broccolini and the peas until tender (steam them on the stovetop or use the microwave).
Assemble the bowls. Divide rice, broccolini, peas, and chicken between two bowls. Drizzle over any pan juices from the chicken. Spoon over cashew tahini herb sauce. Sprinkle over a little salt and pepper, and some chili flakes if desired. Serve!
Notes
*Here's a link to the sauce recipe - Cashew Tahini Herb Sauce
*Want to make this soy-free? Swap the tamari to coconut aminos.
*Any vegetables can be used in this bowl! I love broccolini or broccoli in here but really just use what you have. Try to include some leafy greens, because they're awesomely good for you.
*Do I really need to use black rice? Well, no not really, I don't want to stress you out buying black rice if it's hard to get or you can't find it. You could definitely put different rice in here if you can't get black rice!
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