Brown Rice Salad with Grilled Chicken

Upgrade your salad game with this vibrant and wholesome Brown Rice Salad with Grilled Chicken, a perfect harmony of flavors and textures! This nutrient-packed recipe features tender, smoky grilled chicken breasts seasoned with garlic and paprika, paired with fluffy brown rice and a medley of colorful veggies like cherry tomatoes, cucumbers, and red bell peppers. The bold flavors are enhanced by a tangy homemade dressing of lemon juice, balsamic vinegar, and honey, while crumbled feta and fresh parsley add a creamy and aromatic touch. Perfect for meal prep or a light yet satisfying dinner, this versatile salad can be enjoyed warm or chilled. Packed with protein, fiber, and fresh produce, it’s a delicious way to keep your meals healthy and exciting!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup uncooked brown rice
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 piece red bell pepper, diced
• 0.25 piece red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 0.5 cup feta cheese, crumbled
• 3 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey

Directions

Step 1

Start by preparing the chicken. In a small bowl, combine 1 tablespoon of olive oil, garlic powder, paprika, salt, and black pepper. Rub the mixture evenly onto both sides of the chicken breasts.

Step 2

Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the grill, let rest for 5 minutes, then slice into strips.

Step 3

While the chicken is cooking, rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside to cool.

Step 4

Meanwhile, prepare the salad ingredients. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, chopped parsley, and crumbled feta cheese.

Step 5

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, balsamic vinegar, and honey to make the dressing.

Step 6

Add the cooled brown rice to the mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.

Step 7

Divide the brown rice salad into serving bowls and top each portion with the grilled chicken strips.

Step 8

Serve immediately or refrigerate for up to 24 hours for a chilled salad option. Enjoy!

Nutrition Facts

Serving size	(1819.9g)

Amount per serving	% Daily Value*
Calories	2134.4

Total Fat 86.9g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 395.8mg	0%
Sodium 3944.8mg	0%
Total Carbohydrate 187.5g	0%
Dietary Fiber 14.0g	0%
Total Sugars 29.6g
Protein 145.0g	0%

Vitamin D 3.5IU	0%
Calcium 792.0mg	0%
Iron 10.3mg	0%
Potassium 2669.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 27.5%

Carbs: 35.5%