Balsamic Chicken Rice Bowl Recipes

SHEET PAN BALSAMIC BASIL CHICKEN CAULIFLOWER RICE BOWL

Steps:

• Preheat oven to 400 degrees.
• Spread diced chicken in a single layer on one side of your baking sheet.
• Add broccoli florets to baking sheet in a single layer beside your chicken. Cut any large florets in half or thirds.
• Spread sliced red onion in a single layer on baking sheet beside the broccoli.
• Add cauliflower rice to baking sheet beside the onion. (If you're ricing your own cauliflower just add florets to a high powered blender and blend until cauliflower has a rice or pearl-like consistency.)
• Drizzle 1/4 cup balsamic vinegar over the chicken and broccoli.
• Add minced garlic to your chicken.
• Add salt, pepper, and olive oil to everything on the baking sheet.
• Bake for 15 minutes.
• Remove from the oven and separate the chicken if it's sticking together. Place back in the oven and bake for 5 additional minutes or until chicken is cooked through..
• Layer your cauliflower rice, red onions, broccoli, and chicken in bowls. Add a little more balsamic vinegar if you prefer a stronger taste (I always do) or more salt and pepper. Top with basil.

BALSAMIC CHICKEN RICE BOWL

Steps:

• Hearty and satisfying, this quick, whole-grain rice bowl makes a delicious on-the-go lunch or dinner. Try it with Minute® Ready to Serve Brown & Wild Rice for a meal you'll want, again and again. Step 1
• Heat rice according to package directions. Step 2
• Toss rotisserie chicken with balsamic vinaigrette in a small bowl. Step 3
• Top rice with chicken mixture, sun-dried tomatoes and pine nuts. Recipe Tip Substitute walnuts or almonds for pine nuts, if desired.

ASIAN CHICKEN RICE BOWL

Steps:

• For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

CHICKEN QUINOA BOWLS WITH BALSAMIC DRESSING

Steps:

• Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely., In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm., Preheat broiler. Toss chicken with 2 teaspoons oil, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on 1 half of a 15x10x1-in. pan coated with cooking spray. Broil 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with the remaining oil, salt and pepper., Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing., For dressing, stir yogurt and mustard into balsamic reduction. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes. Serve with dressing.

BALSAMIC CHICKEN AND RICE BOWL

Steps:

• Cook your rice according to the package.
• Meanwhile chop onion and cut breasts into cubes.
• Throw everything in the pan.
• Salt and pepper to your liking.
• Pour water and vinegar over chicken and onions.
• Bring to a rolling boil and let continue until the liquid has boiled down into a sauce.
• If you play your cards right, the chicken will be done when the brown rice is which is about 40 minutes.
• Serve up in a bowl and ENJOY!

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.