Lunch · Mediterranean · 15 min
Mediterranean Grilled Chicken and Herb-Infused Wild Rice Bowl
- Calories
- 601
- Protein
- 43g
- Carbs
- 69g
- Fat
- 16g
Ingredients
- 150 g chicken breast fillet
- 0.33 cup wild rice blend
- 2 cup kale
- 1 each carrot
- 2 clove garlic
- 1 tbsp extra virgin olive oil
- 0.5074 cup tomato basil sauce
- 2 tbsp parsley
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01Cook the wild rice blend in 1 cup of water according to package directions until tender, about 40 minutes. Drain any excess liquid and fluff with a fork.
- 02Season the chicken breast evenly with salt and black pepper.
- 03Heat 0.5 tbsp olive oil in a heavy skillet over medium-high heat. Add the chicken breast and cook for 6-7 minutes per side until deeply browned and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
- 04In the same skillet, add the remaining 0.5 tbsp olive oil and minced garlic, cooking for 30 seconds until fragrant. Add the julienned carrots and chopped kale, tossing for 3 minutes until kale is wilted and carrots are tender-crisp.
- 05Stir the warm tomato basil sauce into the cooked wild rice until well combined.
- 06Assemble the bowl by adding the tomato-basil rice, layering the sautéed kale and carrots alongside, and topping with sliced chicken breast. Garnish with chopped fresh parsley before serving.
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