Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into 1/2 inch strips
  • 1.5 cups short-grain brown rice, dry
  • 0.5 cup aged Gruyère cheese, shaved
  • 4 cups baby arugula
  • 2 large avocados, sliced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup fresh cilantro, chopped
  • 0.33 cup extra virgin olive oil
  • 1 tbsp extra virgin olive oil (for cooking)
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 0.5 tsp crushed red pepper
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Rinse the brown rice under cold water. Combine with 3 cups of water and a pinch of salt in a heavy-bottomed pot. Bring to a boil, then reduce to a simmer and cook covered until tender and water is absorbed. Let it sit covered for 5 minutes to steam before fluffing.
  2. Pat the chicken strips completely dry with paper towels. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
  3. Add chicken to the skillet in a single layer. Sear for 3–4 minutes per side without moving until a deep golden-brown crust forms and the interior is cooked through.
  4. In a small glass jar, combine the remaining 1/3 cup olive oil, lemon juice, Dijon mustard, and crushed red pepper. Shake vigorously until the dressing is fully emulsified.
  5. Assemble the bowls by layering the cooked brown rice, arugula, seared chicken, cherry tomatoes, and sliced avocado. Top with shaved Gruyère and fresh cilantro, then drizzle generously with the Dijon vinaigrette.