Thyme & Lime Chicken Bowl
Makes: 1 bowl (serving size as shown)
Thyme & lime wait for…you to dig in to this bowl.
Ingredients
GROUP A: CHICKEN
4 - 5 oz boneless, skinless chicken breast
3/4 tbsp rice vinegar
1/2 tbsp olive oil + more for the skillet
1 tsp lime juice
3/4 tsp lime zest
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp dried Italian seasoning
1/2 tsp fresh thyme leaves
1 tsp finely minced garlic
2 tbsp finely minced red onion
GROUP B: THE BOWL
1 - 2 tbsp pomegranate seeds
1 cup chopped lettuce
1 cup chopped baby spinach
1/2 tsp olive oil
1/2 tsp lime juice
1 tbsp crunchy, roasted chickpeas
1 1/2 tsp goat cheese crumbles
1/4 cup + 1 tbsp raw bulgur wheat
1 cup water
Salt & pepper, to taste
GROUP C: DRESSING
1/2 tsp plain Greek yogurt
1/2 tsp tahini paste
1 tsp water (or more, depending on consistency desired)
Salt & pepper, to taste
Method
Tenderize the chicken with a meat cleaver or a rolling pin. Mix all other Group A ingredients in a medium bowl and toss the chicken in, ensuring that it is well coated in the marinade. Let it rest in the fridge for 20 minutes at the very least, up to 2 hours. When it is time to cook, glaze the surface of a cast-iron skillet with olive oil over medium-high heat. Cook the chicken till juicy and browned; 4 - 5 minutes on each side. Place the cooked chicken on a paper towel and let it cool before cutting it up into chunks. Collect the leftover onion-garlic fond from the skillet and set aside.
Cook the bulgur wheat: Boil 1 cup of water in a medium cook pot, then add the raw wheat and salt. Cook till the grain is tender and soft. Drain off any excess water and set aside.
Prep the salad: Drizzle olive oil and lime juice over the lettuce and spinach leaves and mix well.
Make the dressing: Mix together all Group C ingredients to form a thick but fluid dressing. Add more water to the mix if desired.
Time to plate: Add the bulgur wheat, salad, and sliced chicken to a wide bowl of choice. Top off the salad with the pomegranate seeds, chickpeas, and goat cheese crumbles. Add the onion-garlic fond from earlier and drizzle the tahini/yogurt dressing all over.
