Summer Market Bowl Recipe

Prep chicken

Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. In a small bowl combine 1.5 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme and 1 tbs lemon juice. Rub mixture evenly over chicken.

Roast the chicken on a rimmed baking sheet or in an ovenproof skillet for 18–22 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and let rest 5–8 minutes, then slice thinly against the grain. Keep warm.

While chicken roasts, rinse 1 cup wild rice blend under cold water. In a small saucepan, combine rice, 2 cups chicken broth and 1/2 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook 35–40 minutes (check package instructions) until grains are tender and liquid absorbed.

Stir in 1 tbs butter, fluff with fork and keep warm until assembly.

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp kosher salt. Bring to a simmer until sugar dissolves, then pour hot brine over onions, pressing to submerge. Let cool to room temperature, then refrigerate at least 20 minutes (or up to several days). Drain before using.

Heat a large skillet over medium-high heat. Toss sliced zucchini and yellow squash with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Add to hot skillet in a single layer and sauté 3–4 minutes until lightly caramelized, then add halved cherry tomatoes and cook 1–2 more minutes just to soften. Remove from heat and keep warm.

In a small nonstick skillet over medium heat, melt 1/2 tsp butter. Add 1/2 cup raw sunflower seeds and toast, stirring, 2–3 minutes until fragrant and lightly golden. Drizzle 1 tsp maple syrup over seeds, stir to coat and cook another 30 seconds until syrup bubbles and adheres. Transfer to a small plate to cool; sprinkle with a pinch of salt.

In a small bowl or jar, whisk together 3 tbs basil pesto, 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tbs lemon juice and 1/2 tsp honey or maple syrup. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness to preference. Thin with 1–2 tsp water if needed to reach a pourable consistency.

Divide 4 cups baby spinach among 4 bowls (about 1 cup per serving). Top each with 1/4 cup warm wild rice (about 1/4 cup cooked per bowl), equal portions of sliced roasted chicken (about 4 oz raw per serving yields ~3–4 oz cooked), and a scoop of the sautéed summer vegetables.

Add a few tablespoons of pickled onions and sprinkle each bowl with about 2 tbs crumbled feta and a tablespoon of maple toasted sunflower seeds.

Drizzle pesto vinaigrette over each bowl (about 1 tbs per bowl) or serve on the side. Serve immediately while rice and chicken are warm.