Chicken and Wild Rice Bowl with Paprika Sriracha Sauce
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
  • Chicken:
  • 2 chicken breasts
  • ¼ cup olive oil
  • ¼ lemon juice
  • 1 tsp kosher salt
  • 1 tbsp Italian seasoning
  • Bowl:
  • 1 cup wild rice
  • ½ tsp salt
  • 2 cups baby spinach
  • 1 tsp butter
  • ½ tsp minced garlic
  • 1 tbsp water
  • Sauce:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 tbsp sriracha
  • 2 tsp paprika
  • 1 tsp kosher salt
  1. Add all ingredients for the chicken except the chicken breasts to a large plastic bag. Shake until combined. Add the chicken breasts and shake to coat. Let sit in refrigerator for 2-24 hours.
  2. In your rice cooker or according to package directions, prepare the wild rice with water and the ½ tsp salt.
  3. While the rice is cooking, prepare remaining ingredients. Preheat your grill to medium high heat. Grill the chicken breasts for 6-8 minutes on each side, until slightly charred and completely cooked through. Let rest for at least 3 minutes before slicing.
  4. Add the 1 tsp butter to a saute pan over medium heat. Add the garlic, and cook for 2-3 minutes, until it just starts to brown. Add the water and spinach and cook, stirring occasionally, until spinach has wilted.
  5. To make the sauce, add all ingredients for the sauce to a small jar or tupperware container. Shake until combined.
  6. To assemble, measure ½ cup cooked rice into bowls. Slice the chicken long ways into thin (1/2 inch) strips. Top the rice with chicken and spinach. Drizzle sauce over the top.
Recipe by A Duck's Oven at