Seasonal Grain Bowls
Our family LOVES these grain bowls. So fresh, tasty, and versatile! This recipe is one of our favorites, and we often find ourselves swapping vegetables for what we have in season.
Servings: 6 people
Calories: 200kcal
Ingredients
Chicken Marinade
- 6 small chicken breasts
- 1/3 cup oil
- 1 tablespoon Dijon mustard
- 2 Tablespoons lemon juice
- 2 large garlic cloves crushed or minced
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon pepper
Creamy Basil Dressing
- 1 cup plain yogurt or sour cream
- 1 cup mayonnaise
- 1 to 1.5 cups basil leaves
- ¼ cup lemon juice
- 1 cup parmesan cheese
- 2 small garlic cloves
- 3/4 teaspoon sea salt
Seasonal Vegetables- We used:
- chopped tomatoes
- red onions
- shredded carrots
- chopped arugula
- cucumbers
Other
- 3 cups uncooked rice
- Feta cheese optional
Instructions
- Cook rice according to package directions.
- Assemble all chicken marinade ingredients in a bag or bowl. Refrigerate for at least 1 hour and up to 24 hours.
- Make dressing by toasting the garlic in a pan skin on. If you don’t do this, the garlic will be very strong! Allow garlic to cool and remove the skins. Then add yogurt, mayo, basil, parmesan, lemon juice, and garlic to a blender and blend until smooth. Set aside.
- Cook chicken by heating a cast iron skillet on medium-high. Cook for 2 minutes on high. Flip, turn heat to medium-low, cover the pan with a lid, and cook for another 10 minutes. Turn the heat off, but keep the lid on another 10 minutes. Check chicken temperature to ensure it’s fully cooked at 165ºF.
- After the chicken has cooled, cut into bite size pieces.
- Assemble grain bowls by adding rice to the bottom, veggies, chicken, and cheese on top. Drizzle with dressing and serve.
Nutrition
Calories: 200kcal
