Warm Paprika-Plum Chicken Bowl with Brown Rice, Sautéed Brussels Sprouts and Chive Ricotta Cream

Instructions

1. 1

   1. Place the brown rice, water, and 3 g (1/2 tsp) salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 25 to 30 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

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   2. While the rice cooks, season the chicken with 3 g (1/2 tsp) salt, black pepper, sweet paprika, and half of the minced garlic.

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   3. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring, until browned and fully cooked. The internal temperature should reach 165°F and 74°C. Remove the chicken and set aside.

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   4. In the same skillet, add the chopped plums, balsamic vinegar, honey, Dijon mustard, the remaining garlic, and 30 ml (2 tbsp) water. Cook for 3 to 4 minutes over medium heat, lightly crushing the fruit, until a thick glossy sauce forms.

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   5. Return the chicken to the skillet and toss it with the plum sauce. Cook 2 minutes more so it gets well glazed. Adjust with a pinch of salt if needed.

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   6. In another large skillet, heat 15 ml (1 tbsp) olive oil over medium-high heat. Add the red onion and Brussels sprouts with 2 g (1/4 tsp) salt. Sauté for 5 to 7 minutes until tender but still vibrant and lightly golden.

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   7. In a small bowl, mix the ricotta, plain yogurt, chopped chives, lemon juice, and 15 ml (1 tbsp) olive oil until smooth and creamy.

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   8. If you prefer to warm the sunflower seeds, spread them on a small tray and toast them for 3 to 4 minutes in a preheated oven at 350°F and 175°C. Watch closely so they do not burn.

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   9. To serve, divide the brown rice among 4 bowls. Top with the sautéed Brussels sprouts, then the glazed chicken and its sauce. Add spoonfuls of chive ricotta cream and finish with toasted sunflower seeds and extra chives if desired.