Ingredients:

For the Chicken:
3 boneless skinless chicken thighs, uncooked
Pinch of dried thyme
Pinch of dried oregano
Pinch of dried basil
Pinch of black pepper
Pinch of coarse sea salt
Cooking oil spray (e.g., avocado oil)
For the Rice:
⅓ cup (60g) wild rice blend (or brown rice), rinsed
1 cup (240ml) chicken stock
For the Carrots:
2 medium carrots, sliced into thin sticks
1.5 teaspoons paprika
For the Mustard Vinaigrette:
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
1 teaspoon granulated sweetener (optional)
Pinch of salt and black pepper
For the Bowls:
45g feta cheese, crumbled
2 handfuls of baby greens (e.g., arugula, spinach, or mixed greens)
2 cooked beets, chopped
Instructions:
1. Cook the Wild Rice:
In a small saucepan, combine the rinsed wild rice blend and chicken stock. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-50 minutes (or according to package instructions) until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. Prepare the Chicken:
While the rice is cooking, season the chicken thighs with dried thyme, oregano, basil, black pepper, and coarse sea salt.
Heat a skillet over medium heat and spray with cooking oil. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
3. Cook the Carrots:
In the same skillet, add the sliced carrots and sprinkle with paprika. Sauté for about 5-7 minutes, or until the carrots are tender and slightly caramelized. Remove from heat.
4. Make the Mustard Vinaigrette:
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, garlic powder, granulated sweetener (if using), salt, and black pepper until well combined.
5. Assemble the Bowls:
In each bowl, layer the cooked wild rice, sautéed carrots, sliced chicken, baby greens, chopped beets, and crumbled feta cheese.
Drizzle the mustard vinaigrette over the top.
6. Serve:
Enjoy your Chicken Vegetable Wild Rice Bowl warm, and feel free to add extra vinaigrette or seasonings to taste!