Rice Bowl with Tuscan Herb and Pomegranate Marinated Chicken

Rice Bowl with Tuscan Herb and Pomegranate Marinated Chicken

This recipe can be adapted for all your favorite ingredients with a vinaigrette or salad dressing. Our version includes Marinated Chicken for an added layer of flavor using our Pomegranate Balsamic Vinegar and Tuscan Herb Olive oil.

Tuscan Herb Olive Oil
Pomegranate Balsamic Vinegar
Bruschetta Seasoning

4 marinated chicken thighs (marinated in equal parts Pomegranate Balsamic and Tuscan Herb Olive oil and 1 tbsp. Tuscan Herb Seasoning and 1 tbsp. Santa Maria BBQ for 2-24 hours)
Brown Rice
Garbanzo Beans
Feta Cheese
Pomegranate Kernels
Shredded Kabbage
Sautéed Zucchini
Sautéed Broccoli
Red Pepper thinly sliced and lightly sautéed
Chopped Tomatoes


  1. Reserving the marinade, pan cook or grill the chicken on med-high heat until done. Remove chicken.
  2. In the same pan add the remaining marinade and a handful of pomegranate kernels and cook down for about 6-8 minutes on medium heat. This will create a delightful sauce for your bowl.
  3. Slice or chop the chicken. In a good size dinner bowl (pictured) or plate, or in a salad bowl, layer the shredded cabbage and arugula with amounts to your suiting. Build the bowl with the remaining ingredients in no particular order. Drizzle your favorite salad dressing over the bowl/plate or toss together in the salad bowl to cover everything and enjoy!

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