Mediterranean Bounty Bowl

This Mediterranean-inspired bowl is the total package; it’s filled with a variety of textures, flavors, and nutrients! Bursting with both roasted and fresh vegetables, this bowl is a beautiful blend of rice, herbed grilled chicken, and is topped with a garlic lemon tahini sauce. Each bite will provide you with the antioxidant nutrients vitamin C, E, and beta-carotene for immune support.
In a time crunch? Use cooked brown rice and rotisserie chicken!

Recipe by K. Valbuena

January 09, 2019

Ingredients

For the wild rice

1 cup wild rice, rinsed well
2 cups water
salt and pepper to taste

For the roasted vegetables

3 cup mixed vegetables (cauliflower, carrot, broccoli)
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

For the grilled chicken

1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
2 cloves garlic, minced
1 teaspoon dried thyme
2 boneless chicken breast fillets

For the fresh vegetables

1 bunch rainbow Swiss chard, stems removed, cut into bite-sized pieces
2 red radishes, thinly sliced

For the tahini sauce

1/4 cup tahini
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon honey
3 tablespoons water
salt and pepper to taste

Instructions

Make the wild rice

Place rinsed wild rice, water, salt, and pepper into medium saucepan with a lid over medium-high heat. Bring water to a boil and turn down heat to low and let rice simmer for 30 minutes. Rice will be done once liquid has evaporated and mixture is moist.

Make the roasted vegetables

Pre-heat oven to 400ºF and line baking sheet with parchment paper. Combine vegetables with garlic, olive oil, thyme, salt and pepper and mix together in a large bowl. Once oven is pre-heated, disperse mixed vegetables evenly onto baking sheet and roast for 20-25 minutes. Check for doneness around 15-18 minutes. Vegetables are done when they are fork tender.

Make the grilled Chicken

Season chicken with olive oil, lemon juice, garlic, and thyme. Let the chicken marinate while you prepare the other components. Heat a cast iron skillet and add chicken to hot pan. Cook chicken to minimum internal temperature of 165ºF (approximately 5-8 minutes on each side). Turn heat off and let chicken rest and cool down for 5 minutes. Slice chicken and set aside.

Make the tahini sauce

Combine tahini, garlic, lemon juice, honey and 1 tablespoon of water in a bowl and whisk together. Add another 1 tablespoon of water at a time and continue whisking sauce until desired consistency (recipe calls for 3 tablespoons all together). Mix in salt and pepper to taste.

Bring it all together

Cover bottom of bowl with Swiss chard and top with wild rice, roasted vegetables, chicken and sliced radishes.
Drizzle garlic lemon tahini dressing on top and enjoy!