Wild Rice Bowl with Grilled Chicken, Roasted Veg & Cream Sauce 🌿🍋
Prep Time: 20 min
Cook Time: 30 min
Serves: 4
Calories: ~560 kcal per serving
🧾 Ingredients
Chicken:
🐓 2 chicken breasts, cubed
🧂 Salt & pepper
🌿 1 tsp oregano
🫒 2 tbsp olive oil
🍋 Juice of half a lemon
Vegetables:
🌶️ 1 red bell pepper, cut into pieces
🥒 1 zucchini, sliced
🥦 6 asparagus spears
🧅 1 onion, sliced
🫒 2 tbsp olive oil
🧂 Seasoning to taste
Cream Sauce:
🧄 2 garlic cloves, minced
🧈 2 tbsp butter
🥣 ½ cup heavy cream
🟡 1 tbsp Dijon mustard
🧂 Salt & black pepper
🌿 Chopped parsley
Rice:
🍚 1½ cups wild rice mix
💧 3 cups water or broth
🧂 Salt
🔪 Method
Rice: Cook wild rice in salted boiling water or broth for about 20–25 minutes until tender.
Chicken: Marinate cubed chicken in oil, lemon juice, oregano, salt, and pepper. Grill or pan-fry for 6–8 minutes until cooked through and charred.
Veggies: Roast or grill zucchini, pepper, onion, and asparagus with oil, salt, and pepper for 15 minutes.
Sauce: Melt butter in a pan, add garlic, then stir in cream and mustard. Simmer until slightly thickened. Season.
Assemble: Plate rice, top with grilled chicken and roasted veg. Drizzle over cream sauce and finish with parsley.
💡 Tips
Try chicken thighs for more juiciness.
Add roasted cherry tomatoes for sweetness.
Works great for meal prep – just store sauce separately.