Crispy Chicken & Kale Rice Bowl

Ingredients

• 1 cup brown rice, cooked and cooled
• 4 pieces chicken breast, boneless, skinless
• 1 bunch kale, stems removed, leaves chopped
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 cup mushrooms, sliced
• 1 tbsp lemon zest

• 1 cup olive oil
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   Spread the cooked brown rice on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and bake for 15-20 minutes until crispy.
3. 03
   Season chicken breasts with salt, pepper, and fresh thyme. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes on each side until golden brown and cooked through.
4. 04
   In the same skillet, add mushrooms and sauté for 4-5 minutes until tender.
5. 05
   Massaging the kale with a little lemon juice until it softens, then toss with the mushrooms.
6. 06
   In a small bowl, whisk together all dressing ingredients until emulsified.
7. 07
   To assemble, layer crispy rice, kale mixture, and sliced chicken in bowls. Drizzle with citrus dressing and garnish with lemon zest.