Grilled Chicken & Avocado Rice Bowl with Balsamic Drizzle
Ingredients:
2 boneless, skinless chicken breasts
1 cup brown rice
2 cups water or chicken broth
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
1 cup spinach or mixed greens
1/4 cup balsamic glaze
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh basil for garnish
Directions:
Preheat the Grill:
Heat your grill or grill pan to medium-high heat.
Season the Chicken:
Rub the chicken breasts with olive oil and season with garlic powder, salt, and pepper.
Grill the Chicken:
Grill the chicken for 6-7 minutes on each side, or until fully cooked and the juices run clear. Remove from the grill and let it rest for a few minutes before slicing.
Cook the Rice:
While the chicken is grilling, rinse the brown rice under cold water. In a saucepan, combine the rice and water (or chicken broth). Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Assemble the Bowl:
In a bowl, layer the cooked brown rice, spinach or mixed greens, sliced grilled chicken, avocado, and cherry tomatoes.
Drizzle and Garnish:
Drizzle balsamic glaze over the top and garnish with fresh basil before serving.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 2