45 minutes
Preparation time
Course Type: Healthy Options, Gluten Free Dishes, Heart Healthy Dishes, Tomatoes, Cucumbers,

Chicken and Rice Bowl

This rice salad is made with wild rice, a non-glutinous rice variety, and vegetables that are then lightly coated in vinaigrette. Serve with legumes and grilled chicken for a balanced, fresh, and delicious meal.  

This recipe contains:
Cherubs® Grape Tomatoes 10oz
Cherubs®
Mini Cucumbers
Mini Cucumbers
Share To |
45 minutes
Preparation time
Share To |

Ingredients:

1/2 cup NatureSweet® Mini Cucumbers
1 cup Cherubs®
1 1/2 cup wild rice
3 cups water
salt and pepper
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon ginger
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 cup olive oil
1/2 cup black beans
1/2 cup chickpeas
2 cups chicken breast
1/4 cup Kalamata olives
1/4 cup cilantro
aged cheese for garnish

Instructions:

On a chopping board, slice NatureSweet® Mini Cucumbers and cut Cherubs® in half.
In a pot, add rice and water and bring to a boil. Add salt, lower heat, and cover. Cook for about 20 minutes or until there is almost no liquid. Remove from heat and let cool.
Meanwhile, prepare the vinaigrette: In a bowl, combine vinegar, lime juice, grated ginger, cumin, garlic powder, salt, and pepper. Pour in olive oil little by little in an even stream until an emulsion is obtained, add cilantro and set aside.
In a bowl, combine rice, black beans, chickpeas, NatureSweet® Mini Cucumbers, Cherubs®, grilled chicken, Kalamata olives, cilantro, and aged cheese.
Serve salad in a regular bowl or a semi-shallow bowl and drizzle with vinaigrette.
Other Recipes
50 minutes
Preparation time

Zucchini Lasagna

10 minutes
Preparation time

Mini Sweet Pepper Salad

13 min.
Preparation time

Shrimp Tower

10 min.
Preparation time

Constellation Gazpacho

en_USEnglish