Chicken and Wild Rice

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

Chicken And Wild Rice

Say hello to my latest meal prep obsession! I’d fallen out of the meal prep routine, so a few Sundays ago, I made these Chicken and Wild Rice bowls with meal prep in mind. Now, they’re on repeat—three weeks running!

These bowls are addictive, packed with wholesome ingredients that just make you feel great. Inspired by the wild rice chicken bowls at Aubergine and Company here in Utah, I’ve simplified things to make it even easier. Let’s get started!

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

• Sweet Potato Buddha Bowl with an herb sauce
• Chicken Quinoa Bowl with a mango-black bean salsa
• Buddha Bowl with a kale sauce
• Egg Roll in a Bowl low-carb, high-protein bowl recipe
• Sweet Potato & Black Bean Burrito Bowls reader favorite recipe