Chicken and Wild Rice

Chicken and Wild Rice bowls combine seasoned wild rice, grilled chicken, tender sweet potatoes, and the most amazing cilantro-lime sauce.

Wild Rice

I don’t use many boxed ingredients, but I’ll admit I love packaged wild rice mix—it’s convenient, tasty, and quick, especially for these bowls with multiple components. For this recipe, I use two boxes of wild rice, though I’ve also made it from scratch. If you prefer homemade, here’s my go-to recipe:

Ingredients

• 2/3 cup wild rice
• 1 tablespoon butter (or olive oil)
• 1 2/3 cup chicken broth
• 1/2 teaspoon EACH: salt, dried parsley
• 1/4 teaspoon EACH: cracked pepper, oregano, thyme, garlic powder, onion powder
• 1 teaspoon white sugar

Instructions

1. Rinse the wild rice thoroughly in a fine-mesh sieve.
2. In a pot, combine all ingredients. Bring to a boil, then lower to a gentle simmer.
3. Cover and simmer for about 45 minutes. Check for tenderness; if needed, cook an additional 10-15 minutes, adding broth if dry.
4. Once tender, drain any excess liquid and fluff with a fork.

Cilantro-Lime Sauce

• Lime juice & zest: Use 4-5 juicy limes. An electric juicer and microplane make it quick!
• Olive oil: Use high-quality, extra virgin for the best flavor.
• Cilantro: About one bunch should give 1/2 cup. Include small stems for extra flavor.
• Jalapeño: I use 1 tablespoon, but add more for extra heat.
• Honey: Adds sweetness to balance the acidity to the chicken and wild rice.
• Almond butter: Adds thickness and balance; avoid peanut butter, which is too strong.
• Cumin: Goes well with the flavors in the chicken.
• Dijon mustard: Choose Dijon, not yellow mustard—it’s a flavor game-changer.
• Garlic: Just coarsely chop it before adding to the blender to help it blend well.

Sweet Potatoes

For these chicken and wild rice bowls, I microwave sweet potatoes for a quick shortcut, just like in my Ground Turkey Sweet Potato Skillet recipe. Microwaving gives them a tender texture, and the skins peel right off.

• Simply pierce the potato a few times to let steam escape.
• An 8-ounce sweet potato takes about 5 minutes at full power; larger or multiple potatoes will need more time.
• Continue in 1-minute bursts until a fork slides through easily.

Tip: Choose 5-6 ounce sweet potatoes—they cook faster. If not microwaving, try baking them first by following this Baked Sweet Potatoes recipe, then give them a quick grill for a crispier finish with a light spritz of olive oil and salt.

Chicken

With lots going on, I kept the chicken simple—just add your favorite seasoning, salt, and pepper!

My go-to is a veggie rub that works great with grilled chicken and wild rice, or try Mrs. Dash’s® chicken grilling blend. (Not sponsored!)

Chicken And Wild Rice Toppings

These bowls are great with just the basics—chicken, wild rice, sweet potatoes, and sauce—but a few toppings take them up a notch:

• Arugula/Spinach Mix: A handful of greens like arugula and spinach adds freshness.
• Avocado: Adds so much creaminess and makes the bowls even more filling.
• Sliced Almonds: For a nice crunch, I prefer sliced almonds here.
• Dried Cranberries or Tart Cherries: A small handful adds sweetness and a slight sourness.

More Delicious Bowl Recipes:

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Sweet Potato Buddha Bowl

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Chicken Quinoa Bowl

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Egg Roll in a Bowl

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Sweet Potato And Black Bean Burrito Bowls