Name: Balsamic Roasted Chicken-Peach Rice Bowl with Arugula & Lemon Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1.36 kg chicken thighs, boneless skinless; 1 small pkg fresh basil; 1 ½ cups jasmine rice; 1 ½ lemons; 6 peaches; 1 cup plain Greek yogurt; 1 ½ medium red onions; balsamic vinegar; black pepper; extra virgin olive oil; garlic powder; mayonnaise; salt

Balsamic Roasted Chicken-Peach Rice Bowl with Arugula & Lemon SauceBalsamic Roasted Chicken-Peach Rice Bowl with Arugula & Lemon Sauce — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1.36 kg chicken thighs, boneless skinless

1 small pkg fresh basil

1 ½ cups jasmine rice

1 ½ lemons

6 peaches

1 cup plain Greek yogurt

1 ½ medium red onions

balsamic vinegar

black pepper

extra virgin olive oil

garlic powder

mayonnaise

salt

Instructions

Preheat oven to 205°C (400°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel, halve, and slice onions lengthwise into ¼-inch thick strips. Divide between two baking sheet pans.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Slice each quarter into ½-inch thick wedges. Add to the baking sheets with the onion.

Cut chicken into bite-sized pieces. Add to the baking sheets, then drizzle with vinegar and oil. Season with spices, stir to coat, and spread out in an even layer.

Place baking sheets in the oven and roast, stirring halfway through, until chicken is cooked through and peaches are tender, 15-20 minutes.

Meanwhile, juice lemons into a small bowl. Add yogurt, mayo, and spices, then whisk to combine the sauce. Set aside.

Pick basil leaves off the stems. Using a clean cutting board, roll up crosswise and thinly slice into ribbons.

When the chicken and peaches are done, remove from the oven. Add basil to the baking sheets and stir to combine.

To serve, divide rice, roasted chicken, peaches, and arugula between bowls. Drizzle with sauce and enjoy!

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