As Dallasites, one of our favorite Dallas Restaurants for a quick, healthy meal (breakfast, lunch or dinner) is Southpaws Organic Cafe. Everything there is delicious, but our absolute favorite thing on the menu is the “ZaZa Bowl.” We had to try recreating this at home, and it turned out great. I will have to admit, it DOESN’T beat the original, but if you are wanting a super close knock-off that is packed full of nutrients and delicious, this Copycat Southpaws “ZaZa Bowl” your best bet! Give it a try and let us know what you think!
Also, quick side note: This Copycat Southpaws “ZaZa Bowl” is a fantastic make-ahead meal to take to work and have on hand throughout the week! It gets better and better every time you reheat it!
- 2 boneless, skinless Chicken Breasts
- 4 tbsp. olive oil
- 2 tbsp. organic tamari (or soy sauce)
- montreal steak seasoning, or salt and pepper
- 1 red bell pepper, seeds/stem removed then diced
- 2 cloves of garlic, chopped
- 1/2 red onion, sliced thinly
- 6 baby bella mushrooms, stem removed and sliced
- 1 medium tomato, diced
- 3 cups of baby spinach
- 1 cup brown rice, uncooked
- 1/4 cup chicken broth
- Rinse and pat dry chicken breasts. Place them in a bowl or a ziplock bag with 2 tbsp. olive oil, 2 tbsp. soy sauce, and season both sides with salt and pepper OR montreal steak seasoning. Set aside to marinade to marinade for at least 15 minutes and up to all day in the fridge.
- Cook rice according to package instructions, set aside.
- Heat a skillet (preferably cast iron) over medium heat. When hot, place marinated chicken breasts with any extra marinade into the skillet and sear both sides until cooked through (no longer pink in the center), about 5 minutes per side. Set aside and cover with foil.
- In the same skillet that you cooked the chicken, heat 2 tbsp. of olive oil and turn heat up to medium-high. When hot, add in red bell pepper, garlic, diced tomato, sliced onion and the mushrooms. Saute for about 7 minutes, and about halfway through the cooking process, add 1/4 cup of chicken broth. Cook until the onions and the red bell pepper are tender. Now add in the spinach, saute until wilted. Add salt and pepper to taste.
- Turn heat down to low. Dice your chicken and add that into the saute. Then, add your cooked rice with 2 tbsp. of soy sauce or tamari. Toss to evenly combine.
- Serve and top with Sriracha. Enjoy!