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Chicken and Wild Rice Bowl with Paprika Sriracha Sauce

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 2 Servings




  • 1 cup wild rice
  • 1/2 tsp salt
  • 2 cups baby spinach
  • 1 tsp butter
  • 1/2 tsp minced garlic
  • 1 tbsp water


  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 tbsp sriracha
  • 2 tsp paprika
  • 1 tsp kosher salt


  • 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.
  • In your rice cooker or according to package directions, prepare the wild rice with water and the 1/2 tsp salt.
  • 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.
  • 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.
  • To make the sauce, add all ingredients for the sauce to a small jar or tupperware container. Shake until combined.
  • To assemble, measure 1/2 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.
Course: Lunch
Author: Chelsea Cole
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