This easy to make chicken breast and brown rice salad meal is perfect for dinnertime! It's got protein-packed chicken, naturally gluten-free brown rice and so many fresh veggies. You're gonna love it❣️
With the weather getting warmer these days, easy-breezy salads is where it's at!
Enter: this chicken breast and brown rice salad that comes together so easily💃
It's got all the makings of a great salad: fresh veggies, lean and high protein chicken with naturally gluten-free brown rice.
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📝Ingredients
Here's what you'll need to make it:
- Brown rice
- Chicken broth (for cooking the rice)
- Chicken breasts
- Dried seasoning mix for chicken I like ClubHouse's "La Grille" Chicken seasoning or use your favourite
- Olive oil
- Fresh garlic
- Green onions
- Lemon
- Red or orange bell pepper
- Mini cucumbers
- Fresh mint
A note on seasonings: the spice I'm liking lately is from ClubHouse - "La Grille" Chicken Seasoning. It's delish! And makes seasoning chicken sooooo easy.
You could also make your own - for a Greek-twist, try this Homemade Greek Seasoning😋
🔪How to make this chicken and rice with salad
- Step 1: Cook the rice according to package instructions with the chicken broth. Set aside to cool.
- Step 2: While the rice cooks, cut the chicken breasts into bite-sized pieces. Cover with spice mix, turning to coat chicken pieces.
- Step 3: In a medium pan, heat a drizzle of olive oil on medium heat and cook the chicken pieces for about 8-10 minutes.
- Step 4: Thinly slice the green onions and separate the white parts from the green tops. Dice the cucumbers and red pepper. Roughly chop the mint leaves.
- Step 5: Make the dressing:, combine 3 tablespoon of olive oil, 1 clove of minced garlic, the white bottoms of the green onions, fresh lemon juice from ½ a lemon, and some mint. Whisk until combined.
- Step 6: To serve, spread the rice out over a large platter, top with the cucumbers, red peppers, the green tops of the green onions and drizzle the dressing over everything. Place the chicken on top of the veggies and rice.
Top Tip
Into make ahead meals? Cook the brown rice ahead of time and then all you need to do is cook the chicken and chop a few veggies.
And if you need meal prep lunches for the next day, double the recipe and store in meal prep containers for easy grab-and-go lunches.
I hope you give it a try and love it as much as we did.
If you try this recipe, please let me know in the comments!
~April
✅More Chicken and Rice Recipes
📖 Recipe
Spiced Chicken Breast with Brown Rice and Salad
Ingredients
- 2 cups brown rice, cooked
- 4 cups chicken broth, gluten-free optional, for cooking rice
- 2 large chicken breasts
- Seasoning mix for chicken I like ClubHouse's "La Grille" Chicken seasoning
- Olive oil
- 1 clove garlic minced
- 2 green onions
- 1 lemon
- 1 medium red bell pepper
- 3 mini cucumbers or 1.5 cups of cucumber, diced
- 3 tablespoon Fresh mint chopped
Instructions
- Cook the rice according to package instructions with chicken broth if using. Set aside to cool.
- While the rice cooks, cut the chicken breasts into bite-sized pieces. Cover with spice mix, turning in spice mix to coat chicken pieces. In a medium pan, heat a drizzle of olive oil on medium heat and cook for about 8-10 minutes until done (internal temperature of 165 degrees F.)
- While the chicken cooks, thinly slice the green onions and separate the white parts from the green tops. Dice the cucumbers and red pepper. Roughly chop the mint leaves.
- For the dressing, combine 3 tablespoon of olive oil, 1 clove of minced garlic, the white bottoms of the green onions, fresh lemon juice from ½ a lemon, and some mint. Whisk until combined.
- To serve, spread the rice out over a large platter, top with the cucumbers, red peppers, the green tops of the green onions and drizzle the dressing over everything.
- Place the chicken on top of the veggies and rice.
- Finish with some lemon zest and fresh ground pepper to taste. Serve.
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