Grilled Citrus Chicken Rice Bowl

By mschweickert

Ingredients

• 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

Preparation

Step 1

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.