Milk & Honey's Cali Grilled Chicken Bowl with Honey-Lime Vinaigrette Recipe
Ingredients
For the honey-lime vinaigrette: (makes ½ gallon)
- 2 cups fresh lime juice
- 1 cup rice wine vinegar
- 1 cup honey
- 8 while serrano peppers
- 1 Tbsp. salt
- 8 cloves garlic
- 3 Tbsp. Dijon mustard
- 4 cups canola oil
For the bowl:
- 6 oz. cooked wheatberries, farro, and barley, mixed
- Feta cheese, to taste
- Small handful of argula
- Roasted beets, diced, to taste
- ½ avocado, sliced
- 1 chicken breast, grilled and sliced
- 8 oz. sautéed vegetables of choice
- 6 oz. roasted sweet potatoes pieces
- Basil, parsley, and cilantro, for garnish
Instructions
- To create the honey-lime vinaigrette, mix all ingredients except oil in a blender for a few minutes. Slowly add oil until emulsified. Set aside.
- For the bowl, assemble all ingredients in a large bowl, with grains as the base and garnish on top. Serve with ½ cup of honey-lime vinaigrette ina ramekin on the side.