Turmeric Chicken and Black Rice Grain Bowl

PREPARE BLACK RICE SALAD: Cook rice according to package instructions. Transfer to a large bowl and let cool, tossing occasionally. Meanwhile, heat oil in a medium skillet over medium heat. Add the edamame (no need to thaw first), chiles, and all but the dark green parts of the scallions. Season with salt and cook, stirring often, until scallions are translucent and edamame are tender, about 5 minutes. Add mixture into bowl with rice and toss to combine. Season with more salt, then stir in scallions greens; set aside.

PREPARE GRILLED TURMERIC CHICKEN: Combine yogurt, ground tumeric, lime juice, salt, garlic, ¼ cup oil, and a several grinds of black pepper in a gallon-size re-sealable plastic bag. Shake to combine, then add chicken breasts. Seal, pressing out air, and shake to coat chicken. Chill at least 4 hours and up to 24. Remove chicken from refrigerator and let come to room temperature. Meanwhile, preheat a cast iron grill pan over medium heat and oil grates lightly with more olive oil. Remove chicken from bag with tongs, allowing excess marinade to drip off, and place across grill pan along with lime halves, arranging cut sides down. Grill lime just until grill marks appear, about 2 minutes. Remove from pan and set aside. Grill chicken, turning every 3-4 minutes, until cooked through (and instant-read thermometer inserted into the thickest part will register 160°), 10-12 minutes. Transfer to a cutting board and let rest at least 15 minutes before slicing; set aside.

PREPARE ROASTED VEGETABLES: Preheat oven to 425°. Line a large rimmed baking sheet with Reynolds Wrap^® Aluminum Foil. Combine carrot, onion, radishes, broccolini, and garlic on baking sheet. Drizzle with oil and season generously with salt and pepper. Arrange vegetables, cut-sides down, spacing evenly across baking sheet.Roast, shaking baking sheet once or twice, until vegetables are tender and lightly caramelized, 30-40 minutes. Remove from oven and let cool; set aside.

PREPARE HERBED TAHINI DRESSING: Combine herbs, olive oil, tahini, lime juice, garlic, honey, and 3 tablespoon water in a blender. Season generously with salt and pepper and blend on high until dressing is very smooth and creamy; set aside. You should have about 1 cup. Dressing can be made 3 days ahead.

ASSEMBLE YOUR DISH: Pack black rice salad, sliced chicken, and roasted vegetables into 4 individual glass containers. Garnish with grilled lime halves, cilantro, and sliced chiles. Drizzle with herbed tahini dressing.