Seared Chicken & Brown Rice Bowl with Kale, Beets, & Goat Cheese





  • 2 Boneless, Skin-On Chicken Breasts
  • ½ cup Brown Rice
  • 1 bunch Kale
  • 1 Tbsp Creamy Mustard Sauce
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Honey
  • 4 oz Cooked Beets
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)
  • 2 Tbsps Spreadable Goat Cheese



1.Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.



2.While the rice cooks, wash and dry the fresh produce. Drain the beets; medium dice on a paper towel-lined cutting board. Remove and discard the stems of the kale; thinly slice the leaves. In a large bowl, whisk together the goat cheese, a drizzle of olive oil, and half the vinegar. Add the sliced kale; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.



3.While the rice continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.



4.While the chicken cooks, in a bowl, whisk together the creamy mustard sauce, remaining vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil until smooth. Season with salt and pepper.



5.Add half the dressing to the pot of cooked rice. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken, marinated kale, and diced beets. Drizzle with the remaining dressing. Enjoy!


Our hearty grain bowl celebrates the arrival of fall with the classic pairing of vibrant beets and tangy goat cheese. To complement, a simple brown rice and marinated kale salad is served under a warm layer of chicken seasoned with Italian spices—all tied together with a creamy mustard dressing.



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