Name: Chicken plus Wild Rice
Yield: 6

Chicken and Wild Rice bowls combine seasoned wild rice, grilled chicken, tender sweet potatoes, and the most amazing cilantro-lime sauce.

author’s note

The Bowl That Sold Me on Meal Prep!

I’ve been low-key obsessed with the chicken and wild rice bowl at Aubergine & Company. On busy days I find myself in that line, eyeing the herb rice and creamy green sauce. A few Sundays ago I told myself to get back into meal prep and make that same happy bowl at home.

So I made a copycat plan. I cooked a pot of wild rice while the sweet potatoes roasted. Grilled a batch of chicken with simple spices. I blended a reliable cilantro lime sauce that tastes fresh and a little zippy. The first bite gave me the same vibe as the Aubergine bowl. Warm rice. Tender chicken. Sweet, caramelized potato. Sauce over everything.

Now it’s part of my Sunday reset. I stack containers in the fridge. Rice and chicken in one. Sauce in a little jar. I grab a bowl at lunch, pour on the sauce, and I’m set. It cures the Aubergine craving and keeps my week straightforward.

Wild Rice

I don’t use many boxed ingredients, but I’ll admit It is satisfying to packaged wild rice mix—it’s convenient, tasty, and quick, especially for these bowls with multiple components. For this recipe, I use two boxes of wild rice, though I’ve also made it from scratch. If you prefer from-scratch, here’s my go-to recipe:

Ingredients

2/3 cup wild rice
1 tablespoon butter (or olive oil)
1 2/3 cup chicken broth
1/2 teaspoon EACH: salt, dried parsley
1/4 teaspoon EACH: cracked pepper, oregano, thyme, garlic powder, onion powder
1 teaspoon white sugar

Instructions

Rinse the wild rice thoroughly in a fine-mesh sieve.
In a pot, combine all ingredients. Bring to a boil, then lower to a gentle simmer.
Cover and simmer for about 45 minutes. Check for tenderness; if needed, cook an additional 10-15 minutes, adding broth if dry.
Once tender, drain any excess liquid and fluff with a fork.

Cilantro-Lime Sauce

Lime juice & zest: Use 4-5 juicy limes. An electric juicer and microplane make it quick!
Olive oil: Use high-quality, extra virgin for the best flavor.
Cilantro: About one bunch should give 1/2 cup. Include small stems for extra flavor.
Jalapeño: I use 1 tablespoon, but add more for extra heat.
Honey: Adds sweetness to balance the acidity to the chicken and wild rice.
Almond butter: Adds thickness and balance; avoid peanut butter, which is too strong.
Cumin: Goes well with the flavors in the chicken.
Dijon mustard: Choose Dijon, not yellow mustard—it’s a flavor game-changer.
Garlic: Just coarsely chop it before adding to the blender to help it blend well.

Sweet Potatoes

For these chicken and wild rice bowls, I microwave sweet potatoes for a quick shortcut, just like in my Ground Turkey Sweet Potato Skillet recipe. Microwaving gives them a tender texture, and the skins peel right off.

Simply pierce the potato a few times to let steam escape.
An 8-ounce sweet potato takes about 5 minutes at full power; larger or multiple potatoes will need more time.
Continue in 1-minute bursts until a fork slides through easily.

Tip: Choose 5-6 ounce sweet potatoes—they cook faster. If not microwaving, try baking them first by following this Baked Sweet Potatoes recipe, then give them a quick grill for a crispier finish with a light spritz of olive oil and salt.

Featured Comment

Hands down one of a reliable meals EVER! The flavors are crazy good from the chicken, to the toppings and the beyond satisfying sauce! Honestly, I do a happy dance when I take my first bite. It’s that good!
-Sam

Chicken

With lots going on, I kept the chicken simple—just add your favorite seasoning, salt, and pepper!

My go-to is a veggie rub that works great with grilled chicken and wild rice, or try Mrs. Dash’s® chicken grilling blend. (Not sponsored!)

Assembling chicken and wild rice bowls, drizzling cilantro-lime sauce on top, and adding the chosen toppings.

Chicken And Wild Rice Toppings

These bowls are great with just the basics—chicken, wild rice, sweet potatoes, and sauce—but a few toppings take them up a notch:

Arugula/Spinach Mix: A handful of greens like arugula and spinach adds freshness.
Avocado: Adds so much creaminess and makes the bowls even more filling.
Sliced Almonds: For a nice crunch, I prefer sliced almonds here.
Dried Cranberries or Tart Cherries: A small handful adds sweetness and a slight sourness.

Storage

Leftover Chicken And Wild Rice?

Sauce: It thickens as it chills and may clump as the olive oil firms up. Set out 20–30 minutes, then shake or stir.
Meal prep: Split rice, chicken, and sweet potatoes into 5 containers. Pack the sauce in small containers. Bag any extras like lettuce or toppings. Add avocado fresh each day.
Storage: Chicken and rice keep up to 4 days in airtight containers in the fridge.