Chicken-Brown Rice Bowls with Fruit
Peppery Crispbread with Cheese
- 2 (8.8-oz) pouches microwavable brown rice
- 3 cups chopped rotisserie chicken
- 1 cup chopped pecans
- 2 cups seedless red grapes, halved
- 1 (4.4-oz) pkg blueberries
- 1 (8-oz) block mozzarella cheese, cut into very small cubes
- 2 cups shredded romaine lettuce
- ½ cup balsamic vinaigrette
- Heat rice according to package directions. If desired, heat chicken in microwave 1 to 2 minutes.
- Toast nuts in a dry skillet over medium heat 4 to 6 minutes or until fragrant.
- Divide rice among six bowls. Top each with chicken, nuts, fruit, cheese, and lettuce. Drizzle with dressing.
- As an option, toss together all ingredients in a large bowl before serving.
- 1 (6.5-oz) pkg garlic-herb spreadable cheese
- 1 (9.7-oz) pkg multigrain crispbread
- Freshly ground pepper
- Spread cheese on crispbread; sprinkle with freshly ground pepper.
