Inspired by a local Dallas restaurant, these Chicken and Cilantro Rice Bowls with Tahini are the perfect lunch or dinner.
If you’re a Dallas-ite like me, you may be familiar with Dive Coastal Cuisine. And if you are not familiar, you should be! I’ve become so obsessed with their Dive Chicken Wrap, I decided to re-create at home but make it into a bowl.
Like the wrap, this bowl consists of simply marinated chicken, cilantro-lime rice, onions, tomatoes, and Monterey cheese, but here I’ve added some greens to build up the bowl with a little more nutrients. And also like Dive’s wrap, the star of the show really is the Tahini Dressing. It took me a few tries to get this just right and let me tell you, it is so irresistible!
I love these Chicken and Cilantro Rice Bowls with Tahini for an easy dinner, but it is also great to even meal prep at the beginning of the week for lunches or dinners! This is also great for families because everyone can plate their bowls exactly how they prefer.
I hope you all enjoy these bowls as much as I do, and if you get the chance, be sure to try the original wrap at Dive in Dallas!
Chicken and Cilantro Rice Bowls with Tahini
For the Chicken:
- 1 1/2 lbs boneless skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tamari or soy sauce
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspooon black pepper
For the Cilantro-Lime Rice:
- 1 cup long-grain white rice
- 1 tsp avocado oil
- ¼ cup finely chopped cilantro
- 2 tbsp freshly squeezed lime juice
- kosher salt to taste
For the Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons plain greek yogurt
- 1 tablespoon tamari
- 2 tablespoons freshly squeezed lemon juice
- salt and pepper to taste
For the Bowls:
- 1 yellow onion halved and sliced ¼ inch thick
- 4 cups mixed spring greens
- 1 roma tomato halved lengthwise and sliced thin
- 1 cup shredded monterey jack cheese
- fresh cilantro leaves
Marinate the Chicken:
- In a large bowl, combine all of the chicken ingredients and using tongs, toss until well combined. Cover and set aside to marinate for at least 15 minutes. Alternatively, you can marinate the chicken ahead of time in the fridge for up to 24 hours.
Make the Rice:
- In a medium saucepan, combine the rice, avocado oil and 1 1/2 cups of water and bring to a boil. Once boiling, reduce the heat so that it is just simmering, about medium-low heat, cover, and cook for 15 minutes. Remove from the heat and keep covered to allow the rice to continue to steam, 10 more minutes.
- When done steaming, stir in the cilantro and lime juice and season with salt to taste. Cover and keep warm.
Make the Tahini Dressing:
- In a small bowl, stir together the tahini, greek yogurt, tamari, and lemon juice until smooth. One tablespoon at a time, add warm water to thin out the dressing as needed– you want it to be creamy and thick, but still drippy enough to drizzle. I usually only need about 1-2 tablespoons, but this will depend on the consistency of your tahini. Add salt and pepper, to taste. Set Aside.
Cook the Chicken and Onions:
- Heat a large cast iron skillet over medium-high heat. When hot, add the chicken and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and let rest while you cook the onions.
- Reduce the heat in the skillet to medium and add 1 tablespoon of olive oil. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and golden on the edges, about 8 minutes. Remove from heat and set aside.
Assemble the Bowls:
- To assemble the bowls, divide the rice amongst 4 bowls. Slice the chicken and divide among the bowls along with the onions, monterey jack cheese, spring greens, and roma tomatoes. Garnish with fresh cilantro and serve with the tahini sauce.