Eating from a bowl feels cozy and simple. This recipe uses nutty wild rice, juicy chicken, and fresh vegetables.
Active time: 25 minutes | Total time: 45 minutes
Chicken and Wild Rice Bowl with Brussels Sprouts
Ingredients
- 3/4 cup wild rice
- 2 tsp olive oil, divided
- 8 oz Brussels sprouts, trimmed and halved
- 1 large carrot, sliced thin
- 1 tsp fresh lemon juice
- 8 oz chicken breast, thinly sliced
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 2 tbsp chicken stock
- 1 tsp tamari soy sauce
- 2 medium scallions, sliced
Directions
- Boil about 3 cups of water. Add the wild rice, bring back to a boil, then simmer. Cook 20 minutes if you have hand‑harvested rice, or up to 45 minutes for cultivated rice. When tender, drain and keep warm.
- Heat 1 tsp olive oil in a large pan over medium‑high heat. Place the Brussels sprouts cut side down and scatter the carrot slices around them. Let them sit for 1‑2 minutes until they brown, then stir and cook until they are crisp‑tender with brown edges. Sprinkle lemon juice, toss, and set aside.
- Mix the chicken strips with thyme and sage. Add the remaining 1 tsp oil to the pan and cook the chicken without moving for about 2 minutes. Flip and cook another 1‑2 minutes until golden and the inside reaches 165°F. Transfer to a plate.
- Pour chicken stock and tamari into the pan. Bring to a boil, scraping up any browned bits. Stir this sauce into the cooked wild rice.
- Divide the rice into two bowls. Top each bowl with half of the vegetables and half of the chicken. Sprinkle sliced scallions on top and serve right away.
Serves: 2 | Serving size: 1 cup rice, 1 cup vegetables, 3 oz chicken
Nutrition (per serving): 504 calories, 9 g total fat, 67 g carbs, 39 g protein, 8 g fiber. Vitamins and minerals include 420 % of daily Vitamin A and 128 % of Vitamin C.