Cilantro Chicken Rice Bowl Recipe with Tahini Sauce

For the Chicken:

• 1 1/2 lbs boneless skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tamari or soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Cilantro-Lime Rice:

• 1 cup long-grain white rice
• 1 teaspoon avocado oil (or other neutral oil)
• 1/4 cup finely chopped cilantro
• 2 tablespoons freshly squeezed lime juice
• Kosher salt, to taste

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons plain Greek yogurt (optional for creaminess)
• 1 tablespoon tamari (or soy sauce)
• 2 tablespoons freshly squeezed lemon juice
• Warm water, 1–2 tablespoons as needed to thin
• Salt and pepper, to taste

For the Bowls:

• 1 yellow onion, halved and sliced 1/4 inch thick
• 4 cups mixed spring greens
• 1 Roma tomato, halved lengthwise and sliced thin
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro leaves for garnish

Marinate the Chicken:

1. In a large bowl, combine the chicken, olive oil, tamari, Dijon, kosher salt, and black pepper. Toss with tongs until the chicken is evenly coated. Cover and let marinate at least 15 minutes, or refrigerate up to 24 hours for deeper flavor.

Make the Rice:

1. In a medium saucepan, combine the rice, avocado oil, and 1 1/2 cups water. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and keep covered for 10 minutes to steam.
2. Fluff the rice, stir in the chopped cilantro and lime juice, and season with salt to taste. Cover and keep warm until serving.

Make the Tahini Dressing:

1. Whisk together the tahini, Greek yogurt (if using), tamari, and lemon juice in a small bowl until smooth. Add warm water a tablespoon at a time to reach a creamy, drizzleable consistency—usually 1 to 2 tablespoons, depending on the tahini. Season with salt and pepper and set aside.

Cook the Chicken and Onions:

1. Heat a large cast-iron or heavy skillet over medium-high heat. When hot, add the marinated chicken and cook 4–5 minutes per side, until golden brown and cooked through. Transfer to a cutting board and let rest.
2. Reduce heat to medium and add 1 tablespoon olive oil to the skillet. Add the sliced onions and a pinch of salt, cooking and stirring often until the onions are tender and beginning to caramelize, about 8 minutes. Remove from heat.

Assemble the Bowls:

1. Divide the cilantro-lime rice among four bowls. Slice the rested chicken and distribute it evenly among the bowls. Top with cooked onions, shredded Monterey Jack, mixed greens, and sliced Roma tomato. Garnish with fresh cilantro leaves and drizzle generously with tahini dressing before serving.