Pan Grilled Chicken Bowl Recipe

Prepare the Rice

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.

Make the Salsa

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

Prepare the Chicken

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.

Cook 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.

Prepare the Aioli

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

Assemble the Bowl

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.