Ingredients
Scale
- blackened chicken thighs
- shredded carrots
- shredded purple cabbage
- cucumber
- cilantro
- roasted almonds
- wild rice blend
- arugula
- lime
crispy rice:
- 1 cup puffed rice cereal
- 2 tsp blackening seasoning
- 2 tbsp evoo
spicy cashew dressing:
- 3/4 cup raw cashews
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- juice of 2 limes
- 2 cloves of garlic
- 3 tbsp olive oil
- 1 tsp of chili oil or sub red pepper flakes
- salt and pepper
- 1/4 cup water
- bunch of cilantro
Instructions
- start the rice first. rinse well in a fine mesh colander and cook according to instructions.
- shred or grate carrots and cabbage with a cheese grater and chop any other necessary ingredients for the bowl (cucumbers, almonds, etc.)
- Season chicken thighs well with any blackening type seasoning. I use jerk seasoning and love it for this!
- Grill the chicken thighs over medium-high heat and set up another pan on medium to toast the crispy rice.
- For the crispy rice: add 2 tsp of seasoning you used on the chicken and 2 tbsp evoo to a bowl and mix well FIRST. this is important. once the seasoning is mixed in well with the evoo, you can add the rice and coat them all evenly.
- Add the coated puffed rice to your medium pan. Stay close by and stir while they crisp up.
- Add the dressing ingredients to a high speed blender. If it blends thick, add more water to thin it out as needed. If it’s too spicy, add more lime or olive oil.
- For meal prep, I like to store all of the prepped and chopped ingredients separately to keep them fresher longer.
- Add everything to a bowl and mix with a squeeze of lime!