Name: Green Goddess Cashew and Crispy Chicken Bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: dinner
Ingredients: 8 bone in chicken thighs; 1 teaspoon salt, plus more; 1 teaspoon ground black pepper; 1 teaspoon garlic powder, plus more; 1 teaspoon dried mustard powder; 1 tablespoon dried dill; 1 tablespoon dried oregano; 3-4 mini cucumbers, sliced; 2 cups prepared jasmine rice (cook it according to the package instructions); 6 scallions, chopped; naan or pita pockets; Green Goddess Cashew Spread – recipe below; 1 1/2 cup raw unsalted cashews; 1 cup boiling water; 1/2 teaspoon salt, plus more for tasting; 1 large bunch of cilantro; 2 garlic cloves; 1/2-1 teaspoon tahini (personal preference on how much)

Green Goddess Cashew +
Crispy Chicken Bowls

February 29, 2024

Revised Recipe from July 2020. 
 
Make it a bowl, wrap or add extra greens for a salad. Just always serve with extra cashew cream and hot sauce. I’m all about the condiments, these days.
 
This meal is all about layering flavors, textures and a simple spice blend for the chicken. Add in your favorite naan, pita bread or greens to make it your own. The green goddess cashew spread is a great alternative to chickpea hummus and the salty and garlic cucumbers add the perfect crunch.
 
I made a quick and easy version of jasmine rice – just add in some scallions, salt, pepper and butter or olive oil. SO good.

Love hummus!

We love hummus in this house BUT it’s nice to change things up occasionally. I love using soaked cashews as the base for this spread (or dip) – paired with cilantro, garlic and a touch of tahini makes for a delicious combination.

Don’t want to make it? Buy your favorite kind and flavor at the grocery store and add it. Promise the chicken tastes amazing with all sorts of hummus and spreads.

Check out these similar recipes!

Garlic Butter Chicken Pitas

Greek Chickpea Wraps with Tzatziki

Herb Oil Chicken Naan Wraps with Sun-Dried Tomato Hummus

Greek Steak and Cucumber Salad

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Green Goddess Cashew and Crispy Chicken Bowls

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Author: Kat with White Sparrow
Total Time: 45 minutes
Yield: 4 1x
Diet: Gluten Free

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Ingredients

Scale

8 bone in chicken thighs
1 teaspoon salt, plus more
1 teaspoon ground black pepper
1 teaspoon garlic powder, plus more
1 teaspoon dried mustard powder
1 tablespoon dried dill
1 tablespoon dried oregano
3–4 mini cucumbers, sliced
2 cups prepared jasmine rice (cook it according to the package instructions)
6 scallions, chopped
naan or pita pockets
Green Goddess Cashew Spread – recipe below

Green Goddess Cashew Spread

1 1/2 cup raw unsalted cashews
1 cup boiling water
1/2 teaspoon salt, plus more for tasting
1 large bunch of cilantro
2 garlic cloves
1/2–1 teaspoon tahini (personal preference on how much)

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Instructions

Heat your grill to high heat.
Pat the chicken thighs dry with a paper towel on both sides. Combine the spice blend in a small bowl – salt, pepper, garlic powder, dried mustard, dill and oregano. Sprinkle the blend on both sides of the chicken.
When your grill is hot, place the chicken skin side down and turn the heat down to medium/high heat. Cook for 4-6 minutes on the skin side. Flip over and cook for another 6 minutes or until the chicken is just cooked through. Remove from the grill to a platter or cutting board and let rest for a few minutes.
Slice and de-bone the chicken. Discard bones and slice into thin pieces, including the skin.
Using a fork stir in the scallions to the cooked jasmine rice – yes, it’s that simple. In a small to medium bowl add the sliced cucumber and sprinkle with garlic powder and salt. Toss with a spoon or hands.
To assemble the bowls, add a piece or half of the naan to a shallow bowl or plate. Spread the cashew spread over one half. Place the sliced chicken on top, followed by the salted and garlic cucumbers. Serve the rice on the side. Add hot sauce and more cashew cream if desired.

To make the Green Goddess Spread

Soak the cashews in boiling water with 1/2 teaspoon salt for 20-45 minutes.
Remove about 2 tablespoons of the water – save it off to the side. Using a food processor or blender, pulse and process all the ingredients together. Add the reserved water if necessary. Taste test – add more salt if needed.

**Soak the cashews while you heat up your grill. Process it while the chicken cooks or when they are finished.

Store any leftovers in an air tight container in the refrigerator for up to 1 week.