You may already be familiar with this recipe from when I posted it years ago here. However, lately I’ve been eating it more as a lunch bowl than a dinner dish. I’m telling you guys, ever since I bought these deep black bowls from Target I’ve been making all meals in them. Not to mention, this bowl recipe is basically a knockoff of Zinc, the cute restaurant on Melrose. I model most of my meals after meals I’ve had out so I’m not entirely surprised by this realization.
If you’re into the bowl idea, I recommend you meal prep this. Bake the chicken, make some brown rice or quinoa, then store in the fridge. Come lunchtime all you have to do is heat up your chicken and rice / quinoa, and place a handful of arugula, some cheese, & your sauce. Done. Super easy and delish. Recipe below.
Panko Crusted Chicken Bowls
What you need
- Boneless, skinless chicken breasts
- Rice / quinoa
- Dijon mustard
- Fresh Parmesan
- Salt & pepper
- Olive Oil
What to do
- Preheat oven to 400º. Coat a glass baking dish with olive oil.
- Coat chicken in Dijon mustard, then panko crumbs. Transfer to the baking dish.
- Cook your rice or quinoa as directed.
- Bake chicken for 12-14 minutes.
- While that cooks, combine 1/4 cup olive oil, juice from 1 lemon, & salt & pepper and mix. This is your sauce. You may have to adjust slightly (ie: add salt, more lemon, etc.).
- In a large bowl, create a bed of rice, then add a handful of arugula, then top with your chicken. I like to slice mine.
- Sprinkle some fresh grated cheese.
- Drizzle your sauce over everything.