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Wild Rice Bowl

Prep Time 20 minutes
Servings 2 servings
Calories 832kcal

Ingredients

Dressing

  • 2 Tbsp Extra-virgin olive oil
  • 1/2 Tbsp Red wine vinegar
  • 1 tsp Garlic grated
  • 1/2 tsp Dried oregano
  • 1 tsp Mayonnaise

Salad

  • 1/2 cup Wild rice blend
  • 1 cups Savoy Cabbage shredded, (sub any cabbage)
  • 6 oz Chicken breast boneless skinless
  • 1/4 tsp Montreal chicken seasoning or your favorite chicken seasoning rub
  • 1 tbsp Extra-virgin olive oil
  • 1/2 cup Grape tomatoes halved
  • 2 tbsp Red onion shaved or sliced thin
  • 1 Avocados sliced thin
  • 1 tbsp Pine nuts
  • 2 slices Crusty bread toasted or warmed
US Customary - Metric

Instructions

  • Cook the rice according to the directions on the package. Once cooked, drain any excess liquid if needed. Season with salt and pepper to taste. Then spread out on a plate or pan to cool to room temperature.
  • In a bowl whisk together all of the ingredients for the dressing and mix in the cabbage and cooled rice. Set aside.
  • Preheat the oven to 350 degrees. Season the chicken well on both sides with chicken seasoning.
    *If using the chicken breast from sundays meal, cook the breast in the oven until warmed through. Be careful not to dry it out. Then slice.
  • Heat an oven safe nonstick pan on medium heat. Once hot add the oil. Brown the chicken well on both sides. Place the pan in the oven and cook to an internal temperature of 160 degrees using a thermometer. Once cooked set aside to rest for 5 minutes before slicing thin.
  • Lay down the cabbage and rice, top with tomatoes, onion, chicken, avocado, and pine nuts. Serve with bread.

Nutrition

Calories: 832kcal | Carbohydrates: 78g | Protein: 35g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 520mg | Potassium: 1275mg | Fiber: 13g | Sugar: 7g | Vitamin A: 852IU | Vitamin C: 28mg | Calcium: 88mg | Iron: 5mg