Big Mama's Grilled Chicken Rice Bowl with Kale, Mushrooms and
This recipe combines the savory flavors of grilled chicken, sautéed kale and mushrooms, and our tangy Calamondin Vinaigrette for a satisfying rice bowl.
Ingredients:
- 1 boneless, skinless chicken breast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 cup sliced mushrooms (cremini, portobello, or your preference)
- 2 cloves garlic, minced
- 1/2 cup cooked rice (white, brown, or a mix)
- 1/4 cup Big Mama's Calamondin Vinaigrette (or another citrus vinaigrette)
- Optional toppings: chopped avocado, crumbled feta cheese, sesame seeds
Instructions:
- Marinate the chicken: Pat the chicken breast dry and season generously with salt and pepper. Drizzle with olive oil and massage it into the chicken. Let it marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
- Prepare the vegetables: While the chicken marinates, wash and chop the kale. Slice the mushrooms. Mince the garlic.
- Cook the rice: Prepare the rice according to package instructions. You can use white rice, brown rice, or a mix for added texture.
- Saute the vegetables: Heat a large skillet over medium heat. Add a drizzle of olive oil and the sliced mushrooms. Saute for 3-4 minutes, or until softened and starting to brown. Add the chopped kale and minced garlic. Saute for another 2-3 minutes, or until the kale is wilted and tender. Season with salt and pepper to taste.
- Grill the chicken: Preheat your grill to medium-high heat. Once hot, grill the chicken breast for 5-7 minutes per side, or until cooked through and browned on both sides.
- Assemble the rice bowls: Divide the cooked rice between two bowls. Top with the sauteed kale and mushrooms. Slice the grilled chicken breast and arrange it over the vegetables. Drizzle with Big Mama's Calamondin Vinaigrette.
- Serve: Enjoy the rice bowl as is, or add your favorite toppings like chopped avocado, crumbled feta cheese, or sesame seeds.
Tips:
- You can substitute chicken thighs for the chicken breast if you prefer darker meat. Just adjust the cooking time accordingly, as thighs take a bit longer to cook through.
- If you don't have a grill, you can cook the chicken in a grill pan on the stovetop over medium-high heat.
- For a spicier kick, add a pinch of red pepper flakes to the vinaigrette or while sauteing the vegetables.
- You can adjust the amount of vinaigrette depending on your preference.
