Garlic Toum Chicken Meal-Prep Bowls

• 180 g, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 180 g cooked brown rice — Cooked long-grain brown rice
• 80 g, diced — Cucumber with peel
• 100 g, halved — Raw cherry tomatoes
• 13.5 g (1 tbsp), divided — Extra-virgin olive oil
• 20 g fresh lemon juice — Fresh lemon juice
• 6 g, finely grated — Raw garlic
• 1 g dried oregano — Dried oregano leaves
• 1 g fine salt, divided — Fine salt
• 0.6 g ground black pepper — Ground black pepper

Method

1. 1Season the chickenHeat the oven to 425°F. On a rimmed sheet pan, coat the chicken with 4.5 g olive oil, 1 g oregano, 0.6 g black pepper, and 0.5 g salt.425°FLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Spread the pieces apartSpread the pieces apart, keeping the ingredients evenly distributed before the next action.Look for: Every chicken piece has a thin, even coat of olive oil, oregano, black pepper, and salt, with no pieces overlapping.Safety: Keep raw chicken and its utensils away from the cucumber, tomatoes, and cooked brown rice; wash hands and the work surface after handling it.
3. 3Measure ingredients: Bake the chickenMeasure chicken breast using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Bake the chickenBake for 15 to 18 minutes, turning once, until browned at the edges and the thickest piece reaches 165°F. Rest for 3 minutes before slicing.18 min · 165°FLook for: The chicken is opaque, lightly browned, and reads 165°F in the thickest piece.Safety: Check temperature with a clean food thermometer and never return cooked chicken to the raw-chicken plate.
5. 5Whisk the toum-style emulsionMash the 6 g garlic with the remaining 0.5 g salt against the side of a small bowl for 30 seconds.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Whisk in the remaining 9 g olive oil a few drops at a timeWhisk in the remaining 9 g olive oil a few drops at a time, then whisk in 5 g lemon juice for 60 seconds until pale and creamy.1 minLook for: The garlic is a smooth paste and the oil and lemon form a pale, spoonable toum-style emulsion rather than separate puddles.Safety: Use a clean bowl and whisk that have not touched the raw chicken, and keep the emulsion refrigerated if assembly is delayed.
7. 7Warm the rice and build the bowlPut the cooked brown rice and 15 g water in a small ovenproof dish, cover tightly, and warm in the 425°F oven for 5 minutes until steaming throughout. Toss the cucumber and tomatoes with the remaining 15 g lemon juice.5 minLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Use dry oven mitts for the covered rice dish, refrigerate within 2 hours, and do not seal hot food until excess steam has escaped.
8. 8Add them to a bowl with the hot riceAdd them to a bowl with the hot rice and sliced chicken. Spoon all of the toum-style emulsion over the chicken; for meal prep, cool the rice and chicken before sealing and pack the vegetables and emulsion separately.Look for: The rice is steaming, the chicken is hot, the cucumber and tomatoes remain cool and bright, and the garlic emulsion holds together on the chicken.