Best Balsamic Chicken And Rice Bowl Recipes

BALSAMIC CHICKEN RICE BOWL

Balsamic Chicken Rice Bowl image

Balsamic Chicken Rice Bowl

Provided by Minute® Rice

Yield 1

Number Of Ingredients 5

Ingredients

1 cup Minute® Ready to Serve Brown & Wild Rice
1/4 cup cooked rotisserie chicken, shredded
2 tbsp prepared balsamic vinaigrette
2 tbsp sun-dried tomatoes, finely chopped
2 tbsp pine nuts

Steps:

Hearty and satisfying, this quick, whole-grain rice bowl makes a delicious on-the-go lunch or dinner. Try it with Minute® Ready to Serve Brown & Wild Rice for a meal you'll want, again and again. Step 1
Heat rice according to package directions. Step 2
Toss rotisserie chicken with balsamic vinaigrette in a small bowl. Step 3
Top rice with chicken mixture, sun-dried tomatoes and pine nuts. Recipe Tip Substitute walnuts or almonds for pine nuts, if desired.

BALSAMIC CHICKEN AND RICE

Balsamic Chicken and Rice image

A quick tasty meal I used frozen Tyson boneless chicken breast strips if you don't pound the chicken breast down to about a 1/4 inch and cut into 1&1/2 inch squares apx. The Black olives is a can of sliced olives Do not drain The Mushrooms is a jar of sliced Mushrooms. Do not drain

Provided by John W Wenzelburger

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 teaspoons olive oil
1 lb chicken strips
1/2 cup balsamic vinegar
1/4 cup chicken broth
4 1/2 ounces sliced mushrooms
2 1/4 ounces black olives
2 cups cooked jasmine rice

Steps:

Heat the olive oil in a large skillet then add and cook chicken strips until light brown on both sides.
Add the rest of the ingredients except rice and bring to a full boil turning the chicken several times. cook for about 2 or 3 minute
Turn off heat, add the cooked rice just before serving and mix well until the rice is covered with the sauce.

BALSAMIC CHICKEN AND RICE BOWL

Balsamic Chicken and Rice Bowl image

Richard and I were famished last night when we finally made it home. I stared into the freezer and cupboards and this is what ended up coming out of them. I thought this was very tasty and thought I would come and share this simple dish with all of you.

Provided by rusted_essence

Categories Brown Rice

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 chicken breasts (I used Sanderson's because they are not injected with nasty stuff and they are HUGE)
1 medium onion (chopped)
2 cups water
2/3 cup balsamic vinegar
salt and pepper (to taste)
2 cups cooked brown rice

Steps:

Cook your rice according to the package.
Meanwhile chop onion and cut breasts into cubes.
Throw everything in the pan.
Salt and pepper to your liking.
Pour water and vinegar over chicken and onions.
Bring to a rolling boil and let continue until the liquid has boiled down into a sauce.
If you play your cards right, the chicken will be done when the brown rice is which is about 40 minutes.
Serve up in a bowl and ENJOY!

Nutrition Facts : Calories 490.9, Fat 15.1, SaturatedFat 4.2, Cholesterol 92.8, Sodium 99.7, Carbohydrate 51.4, Fiber 4.3, Sugar 2.4, Protein 35.3

CHICKEN RICE BOWL

Chicken Rice Bowl image

This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

BALSAMIC CHICKEN

Balsamic Chicken image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
Boil-in-bag rice, as needed, for serving
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch strips
1 teaspoon red pepper flakes
Freshly ground black pepper
2 red bell peppers, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced
1 bunch scallions, white parts cut into 1-inch pieces, green parts thinly sliced
1/4 cup balsamic vinegar
1 teaspoon brown sugar
1 teaspoon cornstarch

Steps:

Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.