Soy-Free Flavorful Chicken Bowl
Elevate your mealtime with this Soy-Free Flavorful Chicken Bowl, a bright and satisfying dish bursting with wholesome ingredients and bold flavors. Perfect for anyone seeking a soy-free option, this recipe features perfectly marinated and pan-seared chicken breasts seasoned with garlic powder, paprika, and cumin, paired with hearty brown rice for a nourishing base. Fresh veggies like juicy cherry tomatoes, crisp cucumber, and vibrant red bell pepper add refreshing crunch, while creamy avocado and a dollop of hummus provide indulgent richness. Finished with a drizzle of homemade tahini-lemon dressing and a sprinkle of fresh parsley, this chicken bowl is as stunning as it is delicious. Ideal for weeknight dinners or meal prepping, it’s a flavorful, gluten-free option that’s sure to become a staple in your rotation.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Brown rice
- 2 cups Water
- 1 cup Cherry tomatoes
- 1 Cucumber
- 1 Red bell pepper
- 1 Avocado
- 0.25 cup Fresh parsley
- 4 tablespoons Hummus
- 1 tablespoon Tahini
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Water for dressing
Instructions
Begin by marinating the chicken. In a bowl, mix 2 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic powder, paprika, cumin, salt, and black pepper. Place the chicken breasts in the marinade, making sure they are well coated. Let them marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, cook the brown rice. In a medium-sized saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for about 25-30 minutes until the rice is tender and water is absorbed. Fluff with a fork.
Prepare the vegetables by halving the cherry tomatoes, slicing the cucumber into half-moons, and dicing the red bell pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until the chicken is fully cooked and juices run clear. Remove from the skillet and let rest for 5 minutes before slicing into strips.
To make the dressing, whisk together tahini, 1 tablespoon lemon juice, and 2 tablespoons water until smooth and creamy.
Assemble the chicken bowls by dividing the cooked brown rice evenly among four bowls. Top each with chicken strips, cherry tomatoes, cucumber, red bell pepper, slices of avocado, a dollop of hummus, and chopped parsley.
Drizzle each bowl with the tahini dressing and serve immediately.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 14.2 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1397 mg | 107% | |
| Iron | 5368.3 mg | 29824% | |
| Potassium | 3067 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
