- 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.
- 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.
- 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!