Chop Chop Chicken Bowls

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Place the chicken skin-side up on a baking sheet, coat with olive oil, and season both sides with salt and pepper. Bake on the middle rack for about 35 minutes, until cooked through, then let rest 10 minutes.

3. 3

   Meanwhile, bring the chicken broth to a boil in a heavy-bottomed saucepan with a tight-fitting lid. Stir in the rice, cover, reduce to a low simmer, and cook until plump and tender, about 20 minutes.

4. 4

   While the rice cooks, whisk together the mayonnaise, mustard, curry powder, olive oil, garlic, salt, and pepper for the sauce, thinning with a little water if needed.

5. 5

   Once cool enough to handle, remove the skin and bones from the chicken and chop the meat into chunks.

6. 6

   Spread the rice on a large platter, top with the tomatoes, lettuce, and onions, then the chicken. If using cheddar, add it on top of the warm chicken so it melts slightly.

7. 7

   Pour the sauce over everything and serve hot.