Seared Whole Chicken and Sushi Rice Bowl

Tender whole chicken paired with white cabbage, turnip greens and kohlrabi and sushi rice, finished with dill and a hit of herbes de Provence. 1. Pat the whole chicken dry and season with sea salt, herbes de Provence. 2. Heat vegetable oil in a heavy pan and sear the whole chicken until it develops a deep golden crust, about 15 minutes. 3. Add white cabbage, turnip greens and kohlrabi to the pan and cook until just tender, stirring in dill for fragrance. 4. Cook the sushi rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of pesto sauce before serving hot.