Chicken and Rice Protein Bowl

Method

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1. Rinse the rice until the water runs clear, then cook it in 300 ml of water with a pinch of salt, covered, for 11 minutes. Take it off the heat and leave it covered for another 10.

   Mark done Start 11 min timer

2. Pat the chicken completely dry and rub it with the oil, paprika, salt and pepper. Dry meat browns; wet meat steams.

   Mark done

3. Heat a heavy frying pan over medium-high until a drop of water skitters. Lay the fillets in and leave them for 5 minutes without moving them.

   Mark done Start 5 min timer

4. Turn once and cook 4 to 6 minutes more, until a thermometer in the thickest part reads 68C.

   Mark done Start 4 min timer

5. Move the chicken to a board and rest it 5 minutes. It will climb to 74C as it sits, which is where you want it.

   Mark done

6. Boil the edamame for 3 minutes in the same pan you used for the rice, then drain.

   Mark done Start 3 min timer

7. Whisk the tahini, lemon juice, garlic, water and salt until it loosens into a pourable dressing. It will seize before it thins — keep going.

   Mark done

8. Slice the chicken across the grain. Build the bowls with rice, edamame, carrot and cucumber, lay the chicken over and spoon the dressing across.

   Mark done

Chef’s Tips

• A thermometer is the single piece of equipment that fixes chicken. Cooking to a time rather than a temperature is why it comes out dry.
• Butterfly a thick fillet rather than cooking it longer — an even thickness cooks evenly, and nothing else does.
• Doubling the rice and edamame and cooking the chicken fresh each day gives three days of lunches without reheated chicken breast, which is its own punishment.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A sharp green salad with plenty of vinegar
• Chilli crisp or gochujang for heat
• Sparkling water with lemon

Storage & Reheating

Refrigerate components separately up to 3 days. The dressing thickens in the fridge; loosen it with a teaspoon of water. Reheat rice with a splash of water, covered, and add the chicken cold or briefly warmed — reheating it hard is what makes it rubbery.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.