Buddha Bowl with Chicken

Boiled Rice

• 35 oz water
• 1 ½ tsp salt
• ½ oz olive oil
• 9 oz parboiled rice

Shredded Chicken

• 1 oz soy sauce
• ½ oz toasted sesame oil
• 9 oz chicken breast fillet, boneless skinless, cut into long strips (1 in. wide)

Vegetables

• 4 oz carrots, peeled (1-2 carrots)
• 7 oz Persian cucumber, unpeeled, ends removed
• 7 oz Roma tomatoes, firm and small enough to fit whole in feeder (2 tomatoes) or halved to fit
• 3 ½ oz red onion, halved vertically (½ onion)
• 5 ½ oz baby romaine lettuce leaves, loose-leaf washed and dried (approx. 2 lettuce hearts), halved to fit feeder
• 2 ripe avocados, peeled, pitted, thinly sliced

Yogurt and Cilantro Sauce

• 8 sprigs fresh cilantro, leaves only, divided
• ½ tsp salt
• 3 pinches ground black pepper, to taste
• 9 oz plain Greek yogurt
• 3 ½ oz mayonnaise
• 4 tbsp roasted cashews