GRILLED CITRUS CHICKEN RICE BOWL

GRILLED CITRUS CHICKEN RICE BOWL image

Number Of Ingredients 15

1/4 cup orange juice
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon orange zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 scallions, finely chopped
1 pound boneless, skinless chicken breasts
3 cups cooked brown rice
1 cup baby arugula
1 cup carrot matchsticks
1/2 cup cucumber matchsticks
2 tablespoons chopped mint

Steps:

1. In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp of the salt, the sugar, pepper and scallions. 2. Place chicken in a ziptop bag and add 3 tbsp of the citrus dressing. Seal bag and shake to coat chicken with dressing. Marinate in refrigerator for 2 to 4 hours. 3. Heat a gas or stovetop grill to mediumhigh or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade. Grill chicken 7 to 8 minutes per side or until internal temperature reaches 160 degrees . Slice chicken thinly on the bias. 4. In a large salad bowl, combine rice, arugula, carrot, cucumber and mint. Toss with 4 tbsp of the citrus dressing and season with remaining 1/4 tsp salt. 5. Serve rice salad with sliced chicken and drizzle with remaining dressing. Tip 3 Variations to Try Asian Twist Substitute chicken, arugula and cucumber with shrimp, sliced snow peas and sliced water chestnuts.Steak House Take In place of chicken and cucumber, use sliced flank steak, halved cherry tomatoes and a sprinkling of crumbled blue cheese. Eliminate mint.Greek-Style Replace arugula with shaved iceberg lettuce; add feta cheese and sliced black olives.