Preheat oven to 400 F.

Saute mushrooms. In a large saute pan, saute the mushrooms until slightly golden brown, about 10 minutes. Use a little oil or butter to cook them in. There should be no more juice in the pan when they're done. Be sure to salt and pepper them. Place cooked shrooms on a baking tray and set aside.

Cook chicken. Meanwhile, in the same pan, cook the chicken breast (or tofu). I seasoned it with just salt and pepper and used sesame oil to cook it. Brown each side. Then, place chicken breast on the baking pan (you'll finish cooking it in the oven) with the mushrooms that are hanging out.

Finish chicken in oven. Place the baking tray in the oven for 10 minutes, or the chicken's internal temperature reaches 165 F. When done, let it rest 5 minutes. Then, slice and chop up chicken to add to your bowl. The mushrooms are fine in the oven and a few should get a little crispy.

Heat the rice. I used frozen rice so it only took 10 minutes to prepare. But, if you are making it from scratch start it early on so it's ready in time.

Make the dressing. In the meantime, make the dressing. Blend all the dressing ingredients until well blended. I did this in a magic bullet blender. I also added a sprinkle of Chile-lime seasoning (also from Trader Joe's) to add a little spice.

Assembly. A large bowl is best. This recipe is meant for 2 bowls. Start with the kale, then place ingredients around the side of the bowl in a neat pattern (if you're slightly anal like me). In a clockwise pattern, add the warm rice, then the cucumbers, then the mushrooms, then the chicken, and a few leaves of cilantro on top. Drizzle the dressing all over to your heart's delight. Then, eat.