Seared Chicken & Brown Rice Bowl

with Kale, Beets, & Goat Cheese

30 MIN

2 Servings

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From the Test Kitchen

This hearty grain bowl celebrates the arrival of fall with the classic pairing of vibrant beets and tangy goat cheese, which we’re combining with a bit of apple cider vinegar to make a marinade for leafy kale. The vegetables pair perfectly with chicken seasoned with rustic, Tuscan-inspired spices—all served over simple brown rice and brought together with our creamy mustard dressing.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

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 Prepare the ingredients & marinate the kale:

While the rice cooks, wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. On a paper towel-lined cutting board, medium dice the beets. 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 Cook the chicken:

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 Make the dressing:

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 Finish & serve your dish:

Add half the dressing to the pot of cooked rice. Season with salt and pepper; stir to coat. 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!