Lemon-Pepper Chicken and Crispy Brown Rice Salad
Every salad should have at least one standout ingredient, something that keeps you coming back for more. This salad has three! Nutty, crispy brown rice, toasted until golden and nicely crunchy lends unbelievable texture; lemon-pepper chicken (made with Bell & Evans Boneless, Skinless Chicken Breast Cubes for effortless prep) brings satisfying protein; and a sharp, zesty lemon-yogurt dressing adds balance and brightness. Serve it as a nutritious main course at dinner, or prep it for make-ahead lunches. Simply store the crispy rice, kale mixture and cooked chicken separately in airtight containers for up to 4 days. Assemble and drizzle with the yogurt-lemon dressing just before eating!
Ingredients
- 2 Pkgs Bell & Evans Boneless, Skinless Chicken Breast Cubes
- 2 cups Cooked whole-grain brown rice, cooled (ideally refrigerated overnight)
- 1/4 cup Olive oil, divided
- 1 TB Lemon-pepper seasoning, divided
- 2/3 cup Greek yogurt
- 1 Lemon, zested and juiced
- 1 clove Garlic, finely grated
- Salt & black pepper, to taste
- 1 Bunch kale, stems discarded, and cut into bite-sized pieces
- 1 Shallot, peeled and thinly sliced into rounds
- 1/4 cup Sliced almonds
Preparation
- Preheat oven to 400°F. Toss the rice, 2 tablespoons oil and 1 1/2 teaspoons lemon-pepper seasoning together in a large bowl until combined. Spread the rice into an even layer onto a rimmed baking sheet. Bake, tossing rice every 10 minutes, until crisp, about 30-40 minutes. Allow to cool completely at room temperature.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season all over with remaining lemon-pepper seasoning. Add the chicken and cook, fl ipping occasionally, until golden-brown and internal temperature reaches 165°F, as measured by a meat thermometer, about 5-6 minutes. Transfer the chicken to a plate and set aside.
- Mix the yogurt, lemon zest, lemon juice and garlic together in a small bowl until a thick dressing forms. Season with salt and pepper, to taste.
- Place the kale in a large serving bowl. Drizzle with the remaining oil and season with salt and pepper. Using your hands, massage the kale until tender. Add the crispy rice, shallots and almonds, and toss to combine. Top with the chicken and drizzle with dressing. Serve and enjoy.
