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      Spring & Summer Recipes

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      Rhubarb-B-Q Grilled Chicken Breast Bowl

      Posted by Pam powell ·

      Rhubarb-B-Q Grilled Chicken Breast Bowl

      Makes 2 full meal sized "Summer Supper Salads"

      • Organic Baby Spinach
      • 2 Chicken Breasts, marinated in half of the Rhubarb BQ Salad Sauce, grilled, sliced into bite-sized cubes, and finished with a drizzle of the remaining sauce
      • 1 pkg Sugar Snap Peas, blanched/crisp
      • 1 pkg fresh Chives, chopped fine 
      • 1 pkg Tasty Bite Organic Jasmine steamed rice, quick-cooked-warm
      • 1 lb fresh or frozen Rhubarb, *see instructions below
      • 1 C local Honey
      • 1 Bottle Triple Crown Local Organic BBQ sauce
      • 1 Bottle Salad Girl Organic Pomegranate Pear

      *Rhubarb Simple Syrup:

      • 4 C Rhubarb, chopped
      • 1 C Honey 
      • 1 C water

      Simple Syrup Prep: Add all ingredients to a pot and simmer low for 15-20 minutes. Cool & strain Rhubarb. Makes 2 C simple syrup.

      Rhubarb-BQ Marinade & Salad Sauce: Whisk together 2 cups Rhubarb syrup with 1 bottle Salad Girl Pomegranate Pear, 1 Tbsp BBQ Sauce, & 1 Tbsp chopped chives.

      Marinate Chicken Breasts: Divide the Rhubarb-BQ salad sauce in half, and pour one half into a little serving pitcher- and pour the other half over chicken breasts to marinate in fridge for at least 2-4 hours-(throw away any used marinade).

       *Grill chicken according to instructions below. Place on foil, drizzle with a bit of Rhubarb-BQ salad sauce, and keep wrapped in foil till cool. When ready to craft salads,  remove from foil (careful to maintain juices in foil) and slice chicken breasts into bite sized cubes.

      90 second Jasmine Rice: Cook quick organic rice and toss with 1 Tbsp chopped chives.

      To Prepare Salad: Arrange spinach on some pretty Summer dinner plates, top with cubed grilled chicken, a fan of blanched Sugar Snaps, a scoop of jasmine rice tossed with fresh chives, & just before serving drizzle with the Rhubarb-BQ Salad Sauce. Enjoy!

      Add on options: Sprinkle with a yummy Sartori Bellavitano Gold Cheese & some toasted Midwest Hazelnuts, some pickled Rhubarb & Red Onions, extra chives, chive blossoms...

      How to grill a perfect, juicy not dry organic chicken breast:

      How to grill chicken breast in five easy steps

      Grilling juicy chicken breast can easily be done in just a few steps. My trick is to always use organic chicken breast and marinate your chicken for 2-4 hours.

      1. Prep your grill. Preheat your grill to 375 or 400 degrees F and scrape off any leftover bits from the last time you grilled.
      2. Add your chicken. Place marinated chicken breasts on preheated grill, and close the lid. Keep closed so no heat escapes. 
      3. Flip your chicken. After 6-8 minutes, open lid to flip chicken breasts. Flip only once so chicken stays juicy (and creates delicious grill marks!)
      4. Check the temp. Cook chicken breast 6-8 minutes more. Cook time will vary a bit depending on size, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer. When the internal temperature reaches 165 degrees F, your chicken is done and can be transferred to a clean plate or cutting board.
      5. Let it rest. Immediately cover chicken with foil to seal in the juices. Allow it to rest for 5-10 minutes before cutting. This will help achieve that juicy, chicken breast you’re looking for-and when you drizzle with a bit of Salad Girl (any flavor, anytime but for this recipe use the Rhubarb-BQ salad sauce) and cover. It becomes a naturally rendered finishing sauce! YUM!