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Grilled Chicken and Wild Rice Bone Broth Bowl

  • 15 min
    Prep Time
  • 1 hr
    Total Time
  • 2 serving
  • 535 per 1 serving


  • 1 1/2 cups Pacific Foods® Organic Chicken Bone Broth, Unsalted
  • 1/2 cup uncooked wild rice
  • 1 tablespoon avocado oil
  • 1 boneless, skinless chicken breast
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded romaine lettuce
  • 1/2 cup sliced cherry tomatoes
  • 1/4 cup mixed micro greens
  • 1/2 avocado, sliced
  • 3 tablespoons diced red onion
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar


  • Step 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 to 45 minutes, or until rice is fluffy and fully cooked. Remove from heat and set aside. 

  • Step 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. 

  • Step 3

    Create bone broth bowl: add cooked wild rice, sliced grilled chicken, romaine, cherry tomatoes, microgreens, avocado and red onions. Drizzle with olive oil and balsamic vinegar and dig in!

Calories 535
Total Fat 30 g
Sat. Fat 4.2 g
Trans Fat 0 g
Cholesterol 44 mg
Sodium 704 mg
Total Carb 38 g
Dietary Fiber 6 g
Sugar 3 g
Protein 27 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 9 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.