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This hearty grain bowl celebrates the arrival of fall with the classic pairing of vibrant beets and tangy goat cheese, which we’re combining with a bit of apple cider vinegar to make a marinade for leafy kale. The vegetables pair perfectly with chicken seasoned with rustic, Tuscan-inspired spices—all served over simple brown rice and brought together with our creamy mustard dressing.

Ethan Mick

with Kale, Beets, & Goat Cheese

Seared Chicken & Brown Rice Bowl

Boneless, Skin-On Chicken Breasts

Brown Rice

Kale

Creamy Mustard Sauce

Apple Cider Vinegar

Honey

Cooked Beets

Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)

Spreadable Goat Cheese

Ingredients

Remove the **honey** from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the **rice** and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the rice:

While the rice cooks, wash and dry the **kale**. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. On a paper towel-lined cutting board, medium dice the **beets**. In a large bowl, whisk together the **goat cheese**, a drizzle of olive oil, and **half the vinegar**. Add the **sliced kale**; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the kale:

While the rice continues to cook, pat the **chicken** dry with paper towels. Season on both sides with salt, pepper, and enough of the **spice blend** to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:

While the chicken cooks, in a bowl, whisk together the **creamy mustard sauce**, **remaining vinegar**, **honey** (kneading the packet before opening), and **1 tablespoon of olive oil** until smooth. Season with salt and pepper.

Make the dressing:

Add **half the dressing** to the pot of **cooked rice**. Season with salt and pepper; stir to coat. Slice the **cooked chicken** crosswise. Serve the **finished rice** topped with the **sliced chicken**, **marinated kale**, and **diced beets**. Drizzle with the **remaining dressing**. Enjoy!