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Jicama Wild Rice Bowl

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 Servings
Calories 483kcal

Ingredients

  • 1/3 cup Wild rice
  • 1/4 cup Corn defrosted
  • 1 cup Jicama peeled and cut into matchsticks
  • 8 Grape tomatoes quartered
  • 1 tbsp Red onion minced
  • 3 oz Chicken breast boneless skinless
  • 1/4 tbsp Chicken Seasoning rub
  • 2 tsp Extra-virgin olive oil
  • 2 slices Crusty bread toasted

Dressing

  • 1/4 tsp Dijon mustard
  • 1 clove Garlic grated
  • 1/2 tbsp Fresh cilantro minced
  • 1 tsp Lime juice
  • 3 tsp Extra-virgin olive oil
US Customary - Metric

Instructions

  • Cook the rice according to the instructions on the package. Once cooked, place in a bowl. Toss with corn, jicama, tomatoes, and onion.
  • For the dressing: whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
  • Preheat the oven to 350 degrees. Season the chicken on both sides with salt and pepper, seasoning rub, and 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 5 minutes before dicing into bitsized pieces.
  • Toss the jicama rice mixture with dressing to combine well. Toss with the chicken.
  • Serve with bread.

Nutrition

Calories: 483kcal | Carbohydrates: 67g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 467mg | Potassium: 717mg | Fiber: 8g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 4mg