Chicken and Spicy Pickled Watermelon Rind Rice Bowls
Tracy Shaw
Not only is this chicken rice bowl beautiful, but it tastes great! Ready in under 45 minutes, this is a recipe the whole family will enjoy.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Servings 4
Calories 409 kcal
- 1 lb cooked, boneless, skinless chicken breast shredded or a rotisserie chicken is fine too - I used the refrigerated shortcuts
- 3 cups cooked white rice feel free to substitute brown rice
- 1 fennel bulb cut into sections
Spicy Pickled Watermelon Rind
- 3 cups watermelon rind
- 1 tsp Kosher salt
- 1 jalapeno thinly sliced
- 1 garlic clove chopped
- ½ cup unseasoned rice vinegar
- ½ tbsp honey
Spicy Scallion Sauce
- 5 scallions diced
- 1 cup coarsely chopped parsley
- ¼ cup unseasoned rice vinegar
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- ½ jalapeno
Preheat oven to 400°
Using a large knife, cut off the fennel fronds. Then cut off the root end of the fennel. Remove any tough outer layers, cut into sections, and place on a baking sheet.
Spray with olive oil spray and season with salt and pepper.
Bake for 30 minutes or until it starts to brown.
Spicy Pickled Watermelon Rind
Toss rind and a large pinch of salt in a medium bowl. Let sit at room temperature, tossing every 5 minutes or so, until rind releases some liquid and begin to soften, about 15 minutes.
Whisk jalapeno, garlic, vinegar, honey, and a large pinch of salt in an airtight container large enough to contain the watermelon rind.
Using a slotted spoon, transfer the watermelon rind to the bowl with the vinegar mixture. Stir to coat. You can also store in a mason jar. Refrigerate until ready to use.
Spicy Scallion Sauce
Place the scallions, parsley, vinegar, olive oil, sesame oil, half of jalapeno and honey in a food processor/blender until smooth.
Add water a teaspoonful or so at a time if sauce is too thick (should be the consistency of heavy cream). Taste sauce; jalapenos range in spiciness. Add more if desired.
The Spicy Scallion Sauce can be made 3 days ahead. Just store in an airtight container in the refrigerator until ready to use. Stir before serving.
The Spicy Pickled Watermelon Rind can be made a week in advance, just store in an airtight container in the refrigerator. Store any leftovers in the refrigerator as well.
Calories: 409kcalCarbohydrates: 47gProtein: 29gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 73mgSodium: 757mgPotassium: 849mgFiber: 3gSugar: 10gVitamin A: 1582IUVitamin C: 38mgCalcium: 83mgIron: 2mg
Keyword dinner recipes, easy dinner, easy dinner ideas, healthy, healthy eating, lunch, watermelon, Watermelon Rind, weeknight dinner