Grilled Citrus Chicken Rice Bowl

(Courtesy of Family Circle)

Ingredients:
1/4 c. orange juice
3 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 tsp. orange zest
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
2 scallions, finely chopped
1 lb. boneless, skinless chicken breasts
3 c. cooked brown rice
1 c. baby argula
1 c. carrot matchsticks
1/2 c. cucumber matchsticks
2 Tbsp. chopped mint

Directions:
In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp. salt, sugar, pepper and scallions.

Place chicken in a ziptop bag and add 3 Tbsp. citrus dressing.  Seal bag and shake to coat chicken with dressing.  Marinate in the refrigerator for 2-4 hours.

Heat a gas or stovetop grill to medium-high or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade.  Grill chicken 7-8 minutes per side or until internal temperature reaches 160 degrees.  Slice chicken thinly on the bias.

In a large salad bowl, combine rice, arugula, carrot, cucumber and mint.  Toss with 4 Tbsp. of the citrus dressing and season with the remaining 1/4 tsp. salt.

Serve rice salad with sliced chicken and drizzle with remaining dressing.

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