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Recipe Review | Grilled Citrus Chicken Rice Bowl

Friday, June 21, 2013

This is a perfect hot-weather dinner and so, so tasty! I found it in the June 2013 issue of Family Circle. The whole family loved it. We found it to be light, fresh, and crisp. The brown rice adds a nuttiness and great texture.

Grilled Citrus Chicken Rice Bowl
Makes 4 servings (400 calories per serving)
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What you need:
1/4 cup orange juice
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon white wine vinegar
1 teaspoon orange zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 scallions, finely chopped
1 pound boneless, skinless chicken breasts
3 cups cooked brown rice* (that's about 1 1/2 cups uncooked, to start)
1 cup baby arugula
1 cup carrot matchsticks
1/2 cup cucumber matchsticks
2 tablespoons chopped mint
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What to do:
*Make your brown rice ahead of time (even the day before would be fine). Cook 1 1/2 cups rice with 3 cups of water. When the rice is done (but not too done--you want a little texture in it), drain the rice and rinse through with cold water to stop it from cooking further. When cooled, drain a final time.

In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 teaspoons of salt, the sugar, pepper and scallions.

Place chicken in a ziptop bag and add 3 tablespoons of the citrus dressing. Seal bag and shake to coat. Marinate in refrigerator for 2-4 hours.

Heat a gas or stovetop grill to medium-high. Remove chicken from marinade and discard bag. Grill chicken 7-8 minutes per side or until internal temperature reaches 160 degrees. Slice chicken thinly on the bias.

In a large salad bowl, combine rice, arugula, carrot, cucumber and mint. Toss with 4 tablespoons of the citrus dressing and season with remaining 1/4 teaspoon salt.

Serve rice salad with sliced chicken and drizzle with remaining dressing.

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