Panko and herb crusted chicken, organic wheat berry brown rice, black beans, tomato-basil sauce, corn-jicama salsa, daily vegetable and herb aioli.

In a pot, combine the organic wheat berry brown rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes or until tender. Fluff with a fork and set aside.

Prepare the Rice

In a bowl, combine corn, diced jicama, and a pinch of salt and pepper. Mix well and set aside.

Make the Salsa

In a shallow dish, mix panko breadcrumbs with chopped fresh herbs, salt, and pepper. Dip each chicken breast in olive oil, then coat with the panko mixture.

Prepare the Chicken

Heat a large skillet over medium-high heat with a little olive oil. Add the chicken breasts and pan-grill for about 5-7 minutes on each side, or until cooked through and golden brown.

Cook the Chicken

In a small bowl, mix mayonnaise with lemon juice, salt, and pepper to taste.

Prepare the Aioli

In a serving bowl, add a base of brown rice, top with black beans, grilled chicken, corn-jicama salsa, and finish with tomato-basil sauce and a drizzle of herb aioli.

Assemble the Bowl

Chicken breasts

Panko breadcrumbs

Fresh herbs (parsley, basil, oregano)

Organic wheat berry brown rice

Black beans (canned, rinsed)

Tomato-basil sauce

Corn (fresh or frozen)

Jicama (diced)

Daily vegetable (e.g., zucchini, bell peppers)

Mayonnaise

Lemon juice

Salt and pepper

Olive oil

Pan Grilled Chicken Bowl

Make Pan Grilled Chicken Bowl Recipe in just 1h 10m. Panko and herb crusted chicken, organic wheat berry brown rice, black beans, tomato-basil sauce, corn-jicama salsa, daily vegetable and herb aioli.

Pan Grilled Chicken Bowl Recipe

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