This satisfying harvest bowl is full of delicious ingredients. The fig basil vinaigrette is perfect with kale, chicken, wild rice, almonds, feta and apples.
Ingredients
- 2 boneless chicken breasts
- 1 cup kale, chopped
- 1 cup wild rice, cooked
- 1/4 cup Feta cheese, crumbled
- 1/4 cup slivered almonds
- 1 apple, sliced thin
- 1/4 cup Basil Olive Oil
- 1/4 cup Fig Balsamic Vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
Instructions
- Heat the grill to high. In a small bowl mix 2 tablespoons fig balsamic vinegar, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon thyme. Coat over the chicken. Grill the chicken for about 5 minutes per side until cooked through. Set aside for 5 minutes before slicing.
- Make the dressing by mixing basil olive oil, 2 tablespoons fig balsamic vinegar, 1 teaspoon salt, 1/2 teaspoon pepper and dijon mustard until smooth.
- Assemble the bowl by adding kale and wild rice, then toss with dressing to coat. Top with chicken, almonds, feta and sliced chicken.
Takes 20 minutes
Serves 2 - 4