Citrus Chicken Bowls with Parslied Brown Rice Pilaf
Fresh and healthy recipe for citrus chicken bowls with parslied brown rice pilaf and an herbed avocado dressing from DailyRation.net
Servings Prep Time
4people 30minutes
Cook Time
1hours
Servings Prep Time
4people 30minutes
Cook Time
1hours
Ingredients
For the pilaf
For the herbed avocado dressing
Instructions
Get the chicken started
  1. Get the chicken started marinating by combining the lemon juice, mustard, garlic, salt, pepper and oregano in a zip top bag. Smoosh it around until combined and add the chicken breasts. Press the air out and seal the bag. Refrigerate to marinate the chicken for 1 hour to a half day. Let it stand at room temperature for 30 minutes before cooking.
  2. Preheat oven to 350 degrees. Place the chicken, marinade and all, in a 9×13 pan and bake for 50 minutes, turning over halfway through. Check for doneness (165 internal temperature). While the chicken cooks, start the rice and dressing.
For the pilaf:
  1. Cook the rice in water according to package directions. While it cooks, saute the onion and carrot in oil in a large skillet over medium heat until tender. Add garlic and cook another minute or so until the garlic is fragrant. Be careful not to burn. Remove from heat and stir in the herbs, zest, salt and pepper. When the rice is finished, add it to the herb and vegetable mixture and mix well.
Make the avocado dressing
  1. Make the herbed avocado dressing by combining all the dressing ingredients in a food processor except the water. Pulse until well blended, adding small amounts of water in intervals to thin out to desired consistency. You may not need the entire amount.
Assemble the bowls.
  1. When you’re close to finishing the chicken, saute the kale in butter in a large skillet. Cook, stirring occasionally until it begins to soften a bit. (3-5 minutes) Stir in the pilaf and orange juice, cooking and stirring until it’s all heated through.
  2. Place the kale pilaf mixture in bowls. Chop the chicken and place on top the rice. Add chunks of segmented oranges and grapefruit if you’re using them. Drizzle liberally with herbed avocado dressing and enjoy warm!