Yep, we are still at it.
We are one month into the 2017 Challenge: “Rice Bowls and Salads to $800 and a Sexier Husband.”
To update, we are eating salad and rice bowls consistently for lunches and dinners. Breakfast consists of Kashi bars or oatmeal (depending on time). We treat ourselves to one weekend breakfast of waffles or pancakes or omelets. We usually go out once a week. During these once weekly forays out to a restaurant, we still tend to pick healthier fare.
Honestly, I am loving the bowls. Since it is just the two of us, we can make up a big batch of rice and top it with whatever we want.
What we want recently is more of this stuff: Sriracha Chicken and Squash Bowls with Tahini Dressing. This recipe is based on Honey Sriracha Chicken Bowls found at Kitchen Konfidence. (If you haven’t visited this site, please do. Brandon’s recipes are spectacular as is the photography.)
Here’s my adaptation.
Sriracha Chicken and Squash Bowls with Tahini Dressing
based on Honey Sriracha Chicken Bowls
1/4 c. honey
1/2 c. apple cider vinegar
4 T. Sriracha
½ t. fine sea salt
1/2 t. freshly ground black pepper
2 lbs. chicken tenders
Whisk together honey, vinegar, Sriracha, kosher salt and black pepper in a medium bowl. Place chicken tenders in a sealable bowl or a sealable bag. Pour marinade on top and refrigerate overnight.
When ready to cook, preheat oven to 400 degrees. (I use the convection roast setting on my oven.) Line a baking sheet with parchment paper. Place chicken tenders on lined cooking sheet and cook 10-12 minutes.
Chicken should have bit of color and an internal temperature of 165 F.
For the dressing:
1/2 c. tahini (I used a roasted garlic flavored tahini.)
6 T. water, more if needed
4 T. freshly squeezed lime juice
1 T. sesame oil (I used a “fiery” flavor.)
1 t. sriracha
1 T. cilantro paste (like Garden Gourmet)**
1 clove garlic, grated or minced
½ T. honey
½ t. fine sea salt, plus more to taste
Freshly ground black pepper
To make the dressing, combine tahini, water, lime juice, sesame oil, sriracha, cilantro paste, garlic, honey, sea salt and black pepper in blender. Pulse to blend. If too thick add a bit more water. **If using fresh cilantro, increase amount to 2 T.
Construct the bowls:
2 c. cooked brown rice
2 c. butternut squash, cubed and roasted*
6 sriracha chicken tenders, sliced
4 green onions, thinly sliced (whites and greens)
To make the bowls, divide the rice between 4 bowls, about ½ cup to each bowl. Top each with 1/2 cup roasted squash and 2 chicken tenders, sliced. Top each bowl with 1 sliced green onion. Drizzle each bowl with dressing and serve with extra dressing on the side.
*You can roast your squash at this same time as the chicken on a separate baking sheet, tossing the squash cubes with a bit of olive oil and salt and pepper.
These are the creamiest. These are delicious. These are very filling.
I was a little unsure about this dish when I initially tasted the dressing to check on seasoning. I really thought it was a bit heavy and bland. Let me assure you that once you mix up your bowl, mixing the rice, squash and chicken with this dressing, you will have the most sublime bite. (Don’t get too heavy handed with the dressing; a little goes a long way.)
When I make these again (and yes I will), I will grill the chicken (per the original recipe). It was just too blessed cold to grill out when we made these. I will also serve the bowls with a wedge of lime. I think I bit more acid would be great.