Herbed Chicken and Brown Rice Spanakopita Bowls
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Herbed Chicken:
  • ½ cup (120 ml) water
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and cracked
  • 2-3 teaspoons fresh lemon zest
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons dried oregano
  • ¾ teaspoon coarse kosher salt
  • ¼ teaspoon ground black pepper
  • 1 lb (455 g) boneless, skinless Tyson Fresh Chicken breasts
Brown Rice:
  • 1 cup (180 g) long-grain brown rice
  • 2 tablespoons olive oil
  • ¾ teaspoon coarse kosher salt
  • 1¾ cups (415 ml) boiling water
  • 3 tablespoons olive oil
  • 1 lb (455 g) kale, rinsed, de-stemmed, and chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon coarse kosher salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup (60 ml) water
  • 4 tablespoons crumbled feta cheese
  • 4 tablespoons toasted pine nuts
  • Fresh lemon wedges, for serving (optional)
  1. Combine all ingredients for the chicken in a large bowl, and stir to coat the chicken. Cover and refrigerate 4 hours or overnight.
  2. For the rice, soak the rice in lukewarm water for 15 minutes, and then drain. Add the oil to a medium saucepan over medium-high heat. Once hot, add the drained rice and salt, and cook the rice until it’s toasted and smells nutty, about 3 minutes, stirring occasionally. Add the water, bring to a boil, and then cover the pot, turn the heat down to very low, and cook until the water is absorbed and the rice is tender, about 30 to 35 minutes. Turn the heat off and let the rice sit covered for 10 minutes before fluffing with a fork and serving.
  3. Meanwhile, for the kale, heat the oil in a large, deep skillet over medium-high heat. Once hot, add all the ingredients for the kale and turn the heat down to medium. Cover the pot and cook until the kale is tender and the liquid is evaporated, about 10 minutes, stirring occasionally.
  4. Remove the chicken from the marinade, and grill until fully cooked, about 12 to 15 minutes (there should be no pink in the center). Let the chicken rest for 5 to 10 minutes after grilling and then slice it cross-wise.
  5. To assemble the bowls, divide the brown rice, kale, and chicken between 4 bowls. Top each with 1 tablespoon feta and 1 tablespoon pine nuts. Serve with lemon wedges for squeezing on top, if desired.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/herbed-chicken-and-brown-rice-spanakopita-bowls/