Pan Grilled Chicken Bowl Recipe
Recipe information
Make Pan Grilled Chicken Bowl 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.
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Ingredients
Main Ingredients
Cooking Instructions
1. 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.
2. Make the Salsa
In a bowl, combine corn, diced jicama, and a pinch of salt and pepper. Mix well and set aside.
3. 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.
4. 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.
5. Prepare the Aioli
In a small bowl, mix mayonnaise with lemon juice, salt, and pepper to taste.
6. 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.
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