- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 619kcal
- Carbohydrate Content: 41g
- Cholesterol Content: 65mg
- Fat Content: 39g
- Protein Content: 28g
- Saturated Fat Content: 6g
- Sodium Content: 461mg
Allergens
These Chicken Berry and Brown Rice Bowls are light, refreshing, and easy to make! Greens, berries, protein, and U.S.-grown brown rice, what more could you want?!
This healthy dish is blood sugar-friendly, low glycemic, and comes to us from our friend Anne Danahy MS, RD in partnership with USA Rice.
Ingredients
- Dressing
- 1/4 Cup Olive Oil
- 2 Tbsp Honey
- 3 Tbsp White Wine Vinegar
- 2 Tbsp Nonfat Plain Greek Yogurt
- 1/4 Tsp Dry Mustard
- 1/2 Tsp Onion Powder
- 1 Tsp Poppy Seeds
- 1/4 Tsp Salt
- Chicken Berry and Brown Rice Bowl
- 1/3 Cup U.S.-grown Brown Long Grain Rice
- 3/4 Cup Water or Unsalted Chicken Stock
- 4 Cups Mixed Greens
- 6 Ounces Shredded Cooked Chicken Breast
- 3/4 Cup Blackberries
- 1/2 Cup Strawberries, sliced
- 1/4 Cup Sweet Onion, thin sliced
- 2 Tbsp Roasted Sunflower Seeds
Instructions
To Make the Dressing
-
Combine the olive oil, honey, vinegar, Greek yogurt, dry mustard, onion powder, poppy seeds, and salt in a jar. Cover and shake well until everything is smooth and combined. Set the dressing aside.
To Cook the Rice
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Combine the rice and water (or stock) in a medium saucepan. Bring the mixture to a boil. Reduce to heat to low, cover, and let the rice simmer for about 40 minutes, or until cooked.
If using a rice cooker, combine the rice and liquid and turn it on. It will turn off when the rice is cooked.
-
If desired, chill the rice for several hours or overnight.
To Assemble the Bowls
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Combine the cooked brown rice, greens, chicken breast, blackberries, strawberries, and onion in a large mixing bowl. Toss gently to combine.
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Pour all (or the desired amount) of dressing over the ingredients and toss again.
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Divide the mixture into two bowls. Sprinkle each portion with 1 tablespoon of sunflower seeds.
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Serve immediately.
Notes
If desired, double or triple the rice and liquid. You can keep extra in the refrigerator for 3-5 days or in the freezer for up to 6 months.
