Sumac Chicken Brown Butter Almond Rice Bowl

Sumac Chicken Brown Butter Almond Rice Bowl Recipe

Sumac has become one of my favorite spices, which is kind of funny considering that up until about two years ago I didn’t even know it existed. In case you’ve never used it, it’s a beautifully red powder (made from dried sumac berries) that has a tangy and savory flavor that works great on chicken. I used it here to marinate a good old chicken breast, which I later grilled and served with steamed broccoli, brown butter garlic and lemon almonds and rice. A fantastic, super-quick and easy meal great for any occasion.


Sumac Chicken Brown Butter Almond Rice Bowl Recipe

serves 2


  • 1 tablespoon ground sumac
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 boneless, skinless chicken breast
  • ~14 small broccoli florets
  • 4 tablespoons unsalted butter
  • 4 tablespoons sliced almonds
  • 2 garlic cloves, minced or pressed
  • 1/2 teaspoon lemon juice
  • 1/2 – 3/4 cup cooked rice



  1. Whisk sumac, salt, pepper and olive oil together in a bowl, then transfer into a sealable plastic bag.
  2. Add the chicken breast to the bag, make sure it’s well coated with marinade, seal the bag and place in the fridge for 30 minutes.
  3. Grill the chicken breast.
  4. While the chicken is on the grill or grill pan steam the broccoli florets until tender.
  5. Melt the butter in a pan.
  6. Add the almonds and cook for a few minutes, until they are starting to brown.
  7. Add the garlic and cook until fragrant, then take the pan off the heat and stir in the lemon juice.
  8. Season with salt.
  9. To serve, divide rice between two bowls, add broccoli, shred the chicken breast and put on top of the rice, then drizzle the almond butter sauce over everything.


Food Photography and Styling: Green is really difficult to photograph, in my opinion, and the only safe thing to do is keep the rest of the set completely neutral so that’s what I did here with a completely black background (a foam board), my slate cheeseboard, uncolored glass and water. I actually liked that clean look because it fit with the healthy theme of this recipe (well, if you ignore the butter for a moment). As usual, I used my strobe to light the set and partially blocked the light for a dark, moody and dramatic look.

Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.


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