Ingredients:

  • 1 cup (190g) short-grain brown rice
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1 lb (450g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp (15ml) avocado oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 cups (150g) broccoli florets
  • 1 cup (130g) shredded carrots
  • 1 cup (100g) sliced English cucumber
  • 1 avocado, diced
  • 2 tbsp (15g) toasted sesame seeds
  • 1/4 cup (60ml) runny tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 3 tbsp (45ml) warm water

Instructions:

  1. Rinse the brown rice under cold water until clear. Combine rice and water or broth in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for 40-45 minutes until grains are tender.
  2. Pat the cubed chicken breast dry with paper towels. Heat avocado oil in a skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until a golden-brown crust forms.
  3. Stir the chicken and cook for another 3 minutes until the center is opaque. Season with salt and pepper during the final minute.
  4. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.
  5. Assemble the bowls by dividing the cooked brown rice, seared chicken, steamed broccoli, shredded carrots, cucumber, and diced avocado evenly among four bowls.
  6. Drizzle the lemon-tahini sauce over each bowl and garnish with toasted sesame seeds.