Grilled Chicken and Wild Rice Bone Broth Bowl

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Rating: 0
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Rate this recipe!

Prep Time

15Minutes

Cook Time

45Minutes

Servings

Person

Product Type

Bone Broth Bowls, Broths & Stocks,

Prep Time

15Minutes

Cook Time

45Minutes

Servings

Person

Product Type

Bone Broth Bowls, Broths & Stocks,

Grilled Chicken and Wild Rice Bone Broth Bowl

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15Minutes

Cook Time

45Minutes

Servings

Person

Product Type

Bone Broth Bowls, Broths & Stocks,

Prep Time

15Minutes

Cook Time

45Minutes

Servings

Person

Product Type

Bone Broth Bowls, Broths & Stocks,

Ingredients

  • 1 boneless, skinless chicken breast,
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup wild rice
  • 1 1/2 cup Pacific Foods Organic Chicken Bone Broth
  • 1 cup shredded romaine lettuce
  • 1/2 cup sliced cherry tomatoes
  • 3 tbsp diced red onion
  • 1/4 cup microgreens
  • 1/2 avocado sliced
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar

Instructions

  1. Add bone broth to a medium pot over medium-high heat. Bring to a boil, stir in wild rice, cover with a lid, and reduce heat to a simmer. Cook rice for 40-45 minutes, or until rice is fluffy and fully cooked. Remove from heat and set aside.
  2. While rice cooks, preheat grill to medium-high heat. Coat chicken breast in avocado oil and sprinkle with sea salt and pepper. Grill for 6 minutes per side, or until chicken is cooked through and juices run clear. Remove chicken from grill and let sit 5 minutes before slicing into strips.
  3. Create bone broth bowl: add cooked wild rice, sliced grilled chicken, romaine, cherry tomatoes, microgreens, and avocado. Drizzle with olive oil and balsamic vinegar and dig in!

Ingredients

  • 1 boneless, skinless chicken breast,
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup wild rice
  • 1 1/2 cup Pacific Foods Organic Chicken Bone Broth
  • 1 cup shredded romaine lettuce
  • 1/2 cup sliced cherry tomatoes
  • 3 tbsp diced red onion
  • 1/4 cup microgreens
  • 1/2 avocado sliced
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar

Instructions

  1. Add bone broth to a medium pot over medium-high heat. Bring to a boil, stir in wild rice, cover with a lid, and reduce heat to a simmer. Cook rice for 40-45 minutes, or until rice is fluffy and fully cooked. Remove from heat and set aside.
  2. While rice cooks, preheat grill to medium-high heat. Coat chicken breast in avocado oil and sprinkle with sea salt and pepper. Grill for 6 minutes per side, or until chicken is cooked through and juices run clear. Remove chicken from grill and let sit 5 minutes before slicing into strips.
  3. Create bone broth bowl: add cooked wild rice, sliced grilled chicken, romaine, cherry tomatoes, microgreens, and avocado. Drizzle with olive oil and balsamic vinegar and dig in!