My diet as of late has been unhealthy, gluttonous and full of processed ingredients. I needed something fresh, or at least close to it. Although I’ve never been lucky enough to stop by Sqirl, I’ve seen many-a-photos of this LA gem which was founded by Jessica Koslow back in 2012. Those rice bowls topped with fuschia watermelon radish have always made my mouth water, even when I’m one of the least health-conscious individuals in Berkeley. Give me my In n’ Out at least once a month. But alas, it was time to put something a little greener into my tummy. With some basil stocked in the fridge, fresh eggs straight from the farmers market and grilled chicken, I went to town with my interpretation of Kaslow’s picture perfect bowls.
Sqirl-Inspired Pesto Chicken Rice Bowl
3 cups basil
4 garlic cloves
2 tbsp. olive oil
1 tsp. kosher salt
1/2 cup pine nuts
1/2 cup grated parmesan cheese
Cracked black pepper
1. Mix all of the pesto ingredients into a food processor and pulse until combined. Taste frequently and feel free to add or reduce any ingredients as you see fit!
2 cups brown rice
1 chicken breast
2 tbsp. lemon juice
1/4 cup diced red onion
Dash of white vinegar
1. Cook the rice in a rice cooker or pot of boiling water (30-45 minutes on medium heat, stirring occasionally). Meanwhile, cook your chicken with a bit of olive oil on a grill-top pan, you’ll want those delicious, browned bits.
2. Once your rice is done cooking, place it in a bowl to cool. Stir and fluff before you allow it to rest for a while.
3. In a separate bowl, combine the lemon juice, diced red onions and pesto.
4. Bring a pot of water at least 2 inches deep to a boil and pour in a dash of vinegar. Stir vigorously until you’ve created a mini vortex, then drop in your egg. Boil for 3 minutes.
5. It’s time to get to work! Dice the chicken and combine with your cooled rice and pesto, lemon, onion mix. Top with your poached egg, sprinkle with a dash of freshly cracked black pepper and a squeeze of lemon juice. Enjoy!