Green Goddess Chicken Bowl

Inspired by my twist on chermoula from a past recipe, I made a herby green sauce for a chicken bowl that was filling and satisfying, yet light, fresh, and incredibly refreshing. I got creative, and absolutely loved the way this turned out. This came together in less than 30 minutes, and I am definitely keeping this in the rotation for a quick weeknight recipe that's complete and balanced.

Serves 2-3

Ingredients

• 1 lb boneless skinless chicken thighs
• 2-3 cups of white rice
• 2-3 cups of fresh arugula

Green Goddess Sauce

• 1/3 cup olive oil
• 1 cup fresh parsley
• 1 jalapeño, sliced and deseeded (can sprinkle in some seeds if you want more of a kick)
• 1 green bell pepper, cut into chunks
• 2 cloves of garlic
• salt and pepper, to taste
• optional: 1 tbsp Truff Jalapeño Lime Hot Sauce

Quick Pickled Onions

• 1/2 large red onion, thinly sliced
• 2 cups water
• 2 cups white vinegar
• 1/3 cup cane sugar
• 2 tbsp sea salt

Directions

1. Pickle the onions: In a pot over medium heat, combine water, white vinegar, cane sugar, and sea salt.
2. Heat for 2–4 minutes, just until the sugar and salt dissolve (don’t let it boil).
3. Place the sliced red onions in a large bowl or mason jar, then pour the hot liquid over them.
4. Let the onions sit and cool to room temperature while you prepare the rest of the bowl.
5. Cook the chicken: Season the chicken thighs however you’d like. I used garlic powder, Lawry’s Seasoned Salt, pepper, and paprika.
6. Heat a drizzle of olive oil in a large pan over medium heat, then cook the chicken thighs until golden and fully cooked through.
7. Set the chicken aside and let rest for 5–10 minutes.
8. Make the green herb sauce: In a food processor, combine olive oil, fresh parsley, jalapeño, green bell pepper, garlic, salt, pepper, and Truff Jalapeño Lime Hot Sauce (if using).
9. Blend until thick and smooth (adding a splash of water if it’s too thick)
10. Use a fork to remove as many pickled onions as you’d like (store any extra onions in the liquid in the fridge for up to 1–2 weeks).
11. Assemble the bowl: In a bowl, layer 1 cup of rice, chicken thighs, pickled onions, and arugula. Drizzle the green herb sauce over the chicken and serve!

My extra pickled onions for the fridge: