Chicken and Rice Bowl

The perfect lunch or dinner recipe. Start summer off right with this fresh and filling chicken bowl.



  • ¼ cup Adoro Cilantro & Onion Olive Oil
  • 1/8 cup Adoro Mango Balsamic
  • garlic clove, minced
  • ½ tsp ground cumin
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • salt/pepper to taste
  • 4 boneless, skinless chicken breasts
  • 1 cup rice
  • 2 cup spinach
  • 1 cup chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • 1 cup olives, pitted


  1. In a medium bowl, combine olive oil, balsamic, garlic, cumin, chili powder, paprika, salt and pepper, whisk until blended. Place chicken in a large ziplock bag and pour half the marinade to the chicken. Refrigerate for 1 hour (max over night).
  2. Preheat oven to 400 F. Place marinated chicken on a baking sheet and bake for 12- 15 minutes, until cooked through. Remove and rest for 5 minutes.
  3. Cook rice
  4. Serve chicken over rice and top with spinach, chickpeas, tomatoes, cucumber and olives. Drizzle with remaining dressing.


Serves 4 * Try marinade for flank steak, pork, or fish*