Grilled citrus chicken rice bowl

MAKES: 4 servings PREP: 20 min. MARINATE: 2 - 4 hrs. GRILL 16 min

• 1/4 c. orange juice
• 3 Tbs. olive oil
• 2 Tbs. lemon juice
• 1 Tbs. white wine vinegar
• 1 tsp. orange zest
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 scallions, finely chopped
• 1 lb. boneless, skinless chicken breasts
• 3 c. cooked brown rice
• 1 c. baby arugula
• 1 c. carrot matchsticks
• 2 Tbs. chopped mint

1. In a medium bowl, whisk together olive oil, lemon juice, vinegar, orange zest, 3/4 tsp. of the salt, the sugar, pepper and scallions.
2. Place chicken in a zip-top bag and add 3 Tbs. of the citrus dressing. Seal bag and shake to coat chicken with dressing. Marinate in refrigerator for 2 - 4 hrs.
3. Heat gas or stovetop grill to med.-high or the coals in a charcoal grill to med.- hot. Remove chicken from marinade. Grill chicken 7- 8 min. per side or until internal temperature reaches 160 degrees. Slice chicken thinly on the bias.
4. In a large salad bowl, combine rice, arugula, carrot, cucumber and mint. Toss with 4 Tbs. of the citrus dressing and season with remaining 1/4 tsp. salt.
5. Serve rice salad with sliced chicken and drizzle with remaining dressing.

PER SERVING: 399 CAL; 14 g FAT (2 g SAT); 27 g PRO; 40 g CARB; 4 g FIBER; 519 mg SODIUM; 63 mg CHOL

3 VARIATIONS TO TRY:

Asian Twist: Substitute chicken, arugula and cucumber with shrimp, sliced snow peas and sliced water chestnuts.

Steak House Take: In place of chicken and cucumber, used sliced flank steak, halved cherry tomatoes and a sprinkling of crumbled blue cheese. Eliminate mint.

Greek-style: Replace arugula with shaved iceburg lettuce; add feta cheese and sliced black olives.