{"id":460,"date":"2015-03-31T15:19:28","date_gmt":"2015-03-31T15:19:28","guid":{"rendered":"http:\/\/www.downdogsaltydog.com\/?p=460"},"modified":"2015-03-31T15:19:28","modified_gmt":"2015-03-31T15:19:28","slug":"citrus-grilled-chicken-and-black-rice-bowl","status":"publish","type":"post","link":"http:\/\/www.downdogsaltydog.com\/?p=460","title":{"rendered":"Citrus Grilled Chicken and Black Rice Bowl"},"content":{"rendered":"

\"IMG_1854<\/a><\/p>\n

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Citrus marinated chicken. \u00a0Anti-oxidant rich black rice. Crunchy veggies. \u00a0WINNING! \u00a0This is a super simple summer supper we will be enjoying again & again.<\/p>\n

Start with the dressing. \u00a0Into a medium bowl add:<\/p>\n

Zest and juice of 2 tangerines<\/p>\n

Zest and juice of 1 lemon<\/p>\n

3 tablespoons olive oil \u00a0(if you have lemon or blood orange olive oil, use it!)<\/p>\n

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1\/2 tsp. Himalayan pink salt<\/p>\n

1\/2 tsp. freshly ground black pepper<\/p>\n

Stir the ingredients to incorporate and add 3 Tbsp<\/strong> to:<\/p>\n

1 lb boneless, skinless chicken thighs in a zip top bag or glass bowl to marinate 2-4 hours. \u00a0(And YES! \u00a0You can use boneless, skinless breasts – just make sure not to overcook as this cut will tend towards drying out – we just prefer the thighs, especially if you are planning for leftovers.)<\/p>\n

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So, now you have some time ~ about 2-4 hours. \u00a0You can prepare the salad to chill in the fridge.<\/p>\n

1 cup carrots, cut into matchsticks<\/p>\n

1\/2 cup cucumber, cut into matchsticks<\/p>\n

2 cups dark greens, chopped fine<\/p>\n

1 bunch green onions, diced<\/p>\n

1 handful fresh mint, chopped fine<\/p>\n

About half an hour before the meal, preheat your grill and make the rice. \u00a0You can use *any* rice, but for extra nutrients the black rice (funny, because it looks dark purple) is rich in super plant compounds (trust me!) \u00a0Send your honey out to grill the chicken and get busy!<\/p>\n

I love rice. \u00a0I love making rice. \u00a0I love eating rice. \u00a0Here’s how I do it:<\/p>\n

Heat a medium saucepan and add 1-2 Tbsp. of fat. \u00a0(grass-fed butter, coconut oil, olive oil, you get the idea…)<\/p>\n

Stir in 1 cup of black rice and let the fat coat each grain. \u00a0Stir and coat. \u00a0Let it go until you begin to see a little browning and smell a “toastiness” – yes, I made that word up – but, I don’t know a better one. \u00a0Just let the heat and fat bring a little love to the rice. \u00a0 Don’t let it burn. \u00a0If it does, start over. \u00a0It will taste like scorched popcorn and that’s just tragic. \u00a0Have your cooking liquid ready!! \u00a0I used 2 cups of chicken broth but you may need to follow the directions on your particular rice. \u00a0 Once you get the love on your rice, pour in the liquid (water, water and veggie broth, chicken broth\/stock) and bring to boil. \u00a0Cover with a tight-fitting lid and reduce heat to simmer. \u00a0Mine was perfect in 18 minutes.<\/p>\n

Remove the salad from the fridge and add in the cooked rice. \u00a0Add the reserved dressing. \u00a0Taste it for seasonings. \u00a0Perfect!! \u00a0Slice the chicken thighs and serve alongside your citrus creation. \u00a0Next time, I will top with sliced avocado and another drizzle of blood orange olive oil.<\/p>\n","protected":false},"excerpt":{"rendered":"

  Citrus marinated chicken. \u00a0Anti-oxidant rich black rice. Crunchy veggies. \u00a0WINNING! \u00a0This is a super simple summer supper we will be enjoying again & again. Start with the dressing. \u00a0Into a medium bowl add: Zest and juice of 2 tangerines Zest and juice of 1 lemon 3 tablespoons olive oil \u00a0(if you have lemon or […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[26,16,23],"class_list":["post-460","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bali-friendly","tag-high-fiber","tag-main-course"],"_links":{"self":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=460"}],"version-history":[{"count":1,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/460\/revisions"}],"predecessor-version":[{"id":462,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/460\/revisions\/462"}],"wp:attachment":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=460"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}