Ingredients
- 2 Eggs
- 8 oz Chicken breast boneless skinless
- 2 tsp Extra-virgin olive oil
- 1/2 cup Wild rice
- 1/2 Avocados diced
- 8 Grape tomatoes quartered
- 1 tbsp Red onion minced
- 1/3 cup Cucumber diced
- 2 tbsp Crumbled blue cheese
- 2 slices Crusty bread toasted
Dressing
- 1/2 tsp Dijon mustard
- 1 clove Garlic grated
- 1 tbsp Orange juice fresh squeezed preferred
- 1 tsp Lemon juice
- 3 tsp Extra-virgin olive oil
Instructions
- Place the eggs in a pot and cover with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 8 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 5 minutes to cool. Then peel and chop.
- Cook the rice according to the instructions on the package. Once cooked, place in a shallow bowl or plate to cool. (Can be made 1 day in advance and kept refrigerated)
- Preheat the oven to 350 degrees. Season the chicken on both sides with salt and pepper and rub with oil. Preheat a grill pan on medium heat. Once hot, cook the chicken on both sides to get nice grill marks. Transfer the pan to the oven and cook to an internal temperature of 160 degrees using a thermometer. Set aside to cool for about 10 minutes before dicing into bitsized pieces. (can be made up to 2 days in advance and kept refrigerated)
- For the dressing: whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
- Top the rice with chicken, hard boiled eggs, avocado, tomato, onion, cucumber, and blue cheese.
- Dress the salad and serve with bread.
Nutrition
Calories: 562kcal | Carbohydrates: 53g | Protein: 42g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 461mg | Potassium: 1027mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 4mg
Wild Rice Cobb Bowl
Ingredients
- 2 Eggs
- 8 oz Chicken breast boneless skinless
- 2 tsp Extra-virgin olive oil
- 1/2 cup Wild rice
- 1/2 Avocados diced
- 8 Grape tomatoes quartered
- 1 tbsp Red onion minced
- 1/3 cup Cucumber diced
- 2 tbsp Crumbled blue cheese
- 2 slices Crusty bread toasted
Dressing
- 1/2 tsp Dijon mustard
- 1 clove Garlic grated
- 1 tbsp Orange juice fresh squeezed preferred
- 1 tsp Lemon juice
- 3 tsp Extra-virgin olive oil
Instructions
- Place the eggs in a pot and cover with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 8 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 5 minutes to cool. Then peel and chop.
- Cook the rice according to the instructions on the package. Once cooked, place in a shallow bowl or plate to cool. (Can be made 1 day in advance and kept refrigerated)
- Preheat the oven to 350 degrees. Season the chicken on both sides with salt and pepper and rub with oil. Preheat a grill pan on medium heat. Once hot, cook the chicken on both sides to get nice grill marks. Transfer the pan to the oven and cook to an internal temperature of 160 degrees using a thermometer. Set aside to cool for about 10 minutes before dicing into bitsized pieces. (can be made up to 2 days in advance and kept refrigerated)
- For the dressing: whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
- Top the rice with chicken, hard boiled eggs, avocado, tomato, onion, cucumber, and blue cheese.
- Dress the salad and serve with bread.
Nutrition
Calories: 562kcalCarbohydrates: 53gProtein: 42gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 242mgSodium: 461mgPotassium: 1027mgFiber: 5gSugar: 6gVitamin A: 1225IUVitamin C: 23mgCalcium: 109mgIron: 4mg
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