Hello. Just wanted to do a quick mid-week check in and see how everyone is doing? It’s felt like the longest week ever here, and I have been so grateful for that meal plan I put together on Sunday. I have a habit of creating a menu, and then changing it up as I am cooking. Does anyone else do this?
I thought it would be fun to document a random weekday in the kitchen for me. My schedule during the week varies so much, that my kitchen time changes based on the day. But I would say on average, I spend 2 hours in the kitchen each morning, another hour, hour and a half mid-day and then maybe an hour in the evening at dinner time. This doesn’t include intermittent sourdough folding and doing dishes. Do the dishes ever end?
On this particular day I:
Made bacon, eggs, hash browns, and toast for breakfast.
Mixed up Fresh Milled Kamut muffins to bring to our homeschool co-op
Fed the sourdough starter
Baked a loaf of sourdough
Made Tuna salad for lunch
Fed the kombucha scoby and bottled the fermented tea for a second fermentation
Made Marinated chicken rice bowls for dinner
I am still recipe testing the fresh milled kamut muffin recipe, but when I get it just right I’ll share it with you.
And now for the recipe. Rice bowls are one of our family’s favorite meals because they are so easily customizable to any type of protein, roasted veggie or topping. They can be prepared quickly, are a nutritious answer to the endless hunger of teenagers.
CHICKEN RICE BOWLS
Chicken Marinade:
1.5-ish lbs of chicken thighs
1/3 cup coconut aminos or soy sauce
1/4 cup coconut palm sugar
3-4 cloves fresh pressed garlic
1 Tbsp onion flakes
1/2 tsp fresh cracked pepper
Marinate chicken in a 9x13 glass pan for a few hours, or overnight.
Cook on the grill. I used the Traeger and smoked for 15 minutes on each side at 400º - that being said, our Traeger is old and special, so you may find, if you are using a smoker, that a longer grill time at a lower temp, like 375º does better.
Chop chicken on a cutting board and serve with:
Rice cooked in bone broth
Corn warmed in a skillet with a few dashes of cumin, smoked paprika, garlic powder, salt, and pepper
Roasted veggies of choice - drizzle with ghee and roast on a sheet pan in the oven (or on the grill) at 375º until cooked
Fresh greens
Pickled onions
Sriracha
Green onions
Sour cream sauce: 1/2 cup sour cream, juice from 1/2 lemon or to taste, garlic powder, a little paprika and cumin, salt and pepper
Other favorite toppings include: cucumber tomato salad, feta cheese, avocado, hummus, and cilantro.
Enjoy the rest of your week, and let me know any rice bowl variations you and your family enjoy!
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