Mediterranean Bounty Bowl

Instructions

Make the wild rice

Place rinsed wild rice, water, salt, and pepper into medium saucepan with a lid over medium-high heat. Bring water to a boil and turn down heat to low and let rice simmer for 30 minutes. Rice will be done once liquid has evaporated and mixture is moist.

Make the roasted vegetables

Pre-heat oven to 400ºF and line baking sheet with parchment paper. Combine vegetables with garlic, olive oil, thyme, salt and pepper and mix together in a large bowl. Once oven is pre-heated, disperse mixed vegetables evenly onto baking sheet and roast for 20-25 minutes. Check for doneness around 15-18 minutes. Vegetables are done when they are fork tender.

Make the grilled Chicken

Season chicken with olive oil, lemon juice, garlic, and thyme. Let the chicken marinate while you prepare the other components. Heat a cast iron skillet and add chicken to hot pan. Cook chicken to minimum internal temperature of 165ºF (approximately 5-8 minutes on each side). Turn heat off and let chicken rest and cool down for 5 minutes. Slice chicken and set aside.

Make the tahini sauce

Combine tahini, garlic, lemon juice, honey and 1 tablespoon of water in a bowl and whisk together. Add another 1 tablespoon of water at a time and continue whisking sauce until desired consistency (recipe calls for 3 tablespoons all together). Mix in salt and pepper to taste.

Bring it all together

Cover bottom of bowl with Swiss chard and top with wild rice, roasted vegetables, chicken and sliced radishes.
Drizzle garlic lemon tahini dressing on top and enjoy!