Chicken Brown Rice Bowl

 Chicken Brown Rice Bowl 


2 cups arugula

1 ½ cups cooked brown rice

1 ½ cups shredded chicken breast

1 avocado, peeled, pitted and sliced

1 cup grape tomatoes, halved

½ cup shredded carrots

½ tsp salt

¼ tsp pepper

Garnish with crumbled goat cheese


Sauce:

3 tbsp whole milk Greek yogurt

1 ½ tsp sriracha sauce

1 tsp water to thin

Pinch of salt


In a small bowl, combine Greek yogurt, sriracha and water.  Whisk to combine.  Place in the refrigerator for 20 minutes before using.


Place arugula in a shallow bowl.  Top with the brown rice.  Place chicken, avocado slices, tomatoes and shredded carrots over the top of the rice. Sprinkle salt and pepper over the veggies and chicken.  Spoon sauce over the top and sprinkle with goat cheese.

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