Chicken Power Bowl
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Chicken Power Bowl

Chicken Power Bowl

with Lemon Dressing

This dish's citrus-packed dressing is like liquid sunshine! Get a hit of brightness this with chicken-and-veggie-packed bowl of goodness.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

½ cup

Wild Rice Medley

113 g

Baby Tomatoes

113 g

Corn Kernels

56 g


(Contains Soy)

1 unit(s)


7 g


½ cup

Feta Cheese, crumbled

(Contains Milk)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

28 g

Salad Topping Mix

(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tsp


3.5 tbsp



Nutrition Values

Calories990 kcal
Fat51 g
Saturated Fat10 g
Carbohydrate78 g
Sugar15 g
Dietary Fiber6 g
Protein56 g
Cholesterol155 mg
Sodium830 mg
Trans Fat0.2 g
Potassium1400 mg
Calcium250 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Large Bowl


Cook rice
  • Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
  • Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. 
  • Remove the pot from heat. Set aside, still covered.
Prep chicken
  • Meanwhile, zest, then juice lemon.
  • Pat chicken dry with paper towels.
  • Add chicken, lemon zest, Dijon and 1 tbsp (2 tbsp) oil to a medium bowl.
  • Season with salt and pepper, then toss to coat. Set aside.
Cook chicken
  • Heat a large non-stick pan over medium-high heat. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) 
  • Cook chicken until golden, 1-2 min per side. Transfer to an unlined baking sheet.
  • Bake in the middle of the oven until cooked through, 12-14 min.**

Char veggies
  • Reheat the same pan over medium. 
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then corn and edamame
  • Cover and cook, stirring once halfway through cooking, until veggies are dark golden-brown, 4-6 min. 
Dress tomatoes
  • Halve tomatoes.
  • Roughly chop cilantro.
  • Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper.
  • Add tomatoes and cilantro. Toss to combine.
Finish and serve
  • Fluff rice with fork. Season with salt and stir in charred veggies.
  • Slice chicken.
  • Divide rice between bowls, then top with dressed tomatoes and chicken.
  • Sprinkle feta and salad topper mix over top.
  • Drizzle spicy mayo over top, if desired.