Black Rice Salad Bowl with Chipotle Orange Chicken (adapted from @halfbakedharvest)

This rice bowl is hearty, satisfying and nourishing!  This colorful grain meal-in-a-bowl is full of fresh vegetables, fruit and protein.  It is perfect for meal prepping!  

Total Time: 1 hour, 30 minutes
Yields 6 bowls

Chipotle Orange Chicken
1 pound boneless, skinless chicken breasts
1 cup orange juice
¾ cup balsamic vinegar
¼ cup honey
¼ cup olive oil
2 Tbsp tomato paste
1 chipotle chile in adobo sauce + 1 Tbsp adobo sauce
½ tsp cumin
A pinch of salt and pepper

Black Rice + Salad Bowls

1 cup black rice
2 cups low-sodium chicken broth
2 navel oranges peeled and sliced
2 avocados peeled, pitted and sliced
1 pint grape tomatoes halved
4 green onions chopped
¼ cup fresh cilantro
½ cup roasted cashews
4 oz goat cheese crumbles

⅓ cup olive oil
1 lime juiced
2 Tbsp balsamic vinegar
¼ tsp crushed red pepper
A pinch of salt and pepper


1. Place the chicken in a glass baking dish.  In a medium sauce pot, combine orange juice, balsamic vinegar, honey, tomato paste, minced chipotle chile + 1 Tbsp adobo sauce, cumin, olive oil and a pinch of salt and pepper. 

2. Place the pot over medium heat and bring the mixture to a boil.  Reduce heat and simmer 10 minutes or until the sauce has thickened, reduced and become syrup-like.  Remove from heat and allow to cool 5-10 minutes.  Pour ½ cup of the sauce over the chicken and coat all sides (reserve the remaining sauce for serving).  Place the chicken in the refrigerator for at least 20 minutes (or overnight).  (I marinated the chicken all day

3. Place the rice in a pot and cover with chicken broth; bring to a boil.  Reduce heat to low and cook 30-40 minutes.  Fluff with a fork.

4. Meanwhile, heat a little olive oil in a large skillet over medium-high heat.  When the oil is hot, add the marinated chicken and brown for 5-8 minutes, then turn and brush with a little more of the remaining sauce.  Cook until the chicken is tender and cooked through, about 5 minutes more.  Remove from the heat and let set 5 minutes; slice the chicken into strips.

5. To make the dressing, in a small bowl or glass jar, combine olive oil, lime juice, balsamic vinegar, crushed red pepper, salt and pepper.  Whisk well, taste and season to your liking.

6. To assemble each bowl, place some lettuce in each bowl (I tossed the lettuce with a little dressing).  Top each bowl with equal amounts of sliced oranges, grape tomatoes, sliced avocados, cilantro and green onions.  Add the rice and chicken.  Sprinkle with cashews and goat cheese.  Drizzle with more dressing and any remaining chipotle orange sauce if desired.

Nutrition (per serving)Calories 741, Protein 28 g, Sodium 558 mg, Cholesterol 56 mg, Total Carbohydrate 67 g (Dietary fiber 8.6 g, Sugars 25 g), Total fat 42 g (Saturated fat 8 g)


Instagram: @ninathefooddoc


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