Wild Rice Chicken with Kimchi
Combining garlic-ginger chicken with nutty wild rice, crisp colorful vegetables, and a vibrant spoon of probiotic-rich kimchi, this recipe uses a quick marinating technique to infuse every single bite with deep savory flavor. Serving it alongside creamy avocado slices and crisp fresh cucumbers creates a nutrient-dense, dairy-free lunch or dinner that proves brain-boosting eating can feel completely indulgent.
Serving 4
INGREDIENTS
1.5 lbs chicken breast (or chicken thighs), cut into bite-sized pieces
1 cup wild rice blend, thoroughly rinsed
3 cups of high-quality chicken or vegetable broth
1 cup kimchi, Wildbrine Kimchi 18 oz Jar from Whole Foods
1 English cucumber, diced
1 orange or red bell pepper, diced
½ cup green onions, finely chopped
2 cups fresh baby spinach or bok choy, chopped
For the Sides:
2 ripe avocados, sliced
2 medium tomatoes (or 1 cup of cherry tomatoes), sliced or wedged
For the Zesty Sesame-Ginger Dressing & Marinade:
4 tablespoons premium Extra Virgin Olive Oil (EVOO)
1 tablespoon toasted sesame oil
2 tablespoons coconut aminos (low-sugar soy alternative)
1 tablespoon fresh lemon juice
2 garlic cloves, finely minced
1 teaspoon grated fresh ginger
Salt to taste Black pepper to taste
APPROX. Timing
Preparation time: 15 minutes
Cooking time: 45 minutes
INSTRUCTIONS
Rinse and Cook the Wild Rice: Place the wild rice in a fine-mesh strainer and rinse thoroughly under cool running water. In a medium saucepan, bring the 3 cups of broth to a boil. Add the rinsed wild rice and a pinch of salt. Reduce heat to low, cover, and simmer for 30/40 minutes until the grains are tender and split open. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and let cool slightly.
Whisk the Dressing: In a small bowl or glass jar, whisk together the extra virgin olive oil, toasted sesame oil, coconut aminos, fresh lemon juice, minced garlic, grated ginger, salt, and black pepper until completely emulsified.
Marinate and Cook the Chicken: Pat the chicken pieces completely dry with a paper towel. Place them in a bowl, drizzle with 2 tablespoons of the prepared dressing, and toss to coat. Preheat a skillet or grill pan over medium-high heat. Cook the chicken pieces for 6–8 minutes, turning occasionally, until golden brown, slightly charred on the edges, and cooked through (internal temperature reaches 165°F). Remove from heat and let cool slightly.
Assemble the Salad: In a large mixing bowl, combine the cooked wild rice, chopped baby spinach (or bok choy), diced cucumber, bell pepper, and green onions.
Toss and Infuse: Pour the remaining dressing over the rice and vegetable mixture, tossing gently to ensure every grain and vegetable is beautifully coated. Fold in the cooked chicken pieces.
Plate with the Sides & Kimchi: Divide the wild rice and chicken mixture onto plates. Arrange the fresh tomato wedges and creamy avocado slices beautifully on the side of each plate. Top each portion with a generous scoop of raw kimchi. Drizzle a tiny bit of extra virgin olive oil, a squeeze of lemon, and a pinch of sea salt over the avocado and tomatoes right before serving.
TIPS AND VARIATIONS
Keep the probiotics alive: Be sure to add the kimchi raw right before serving rather than cooking it in the pan; this preserves all the delicate live probiotic cultures that support your gut-brain axis.
Switch up the veggies: Feel free to swap out the vegetables or add what you have on hand! Steamed broccoli florets, snap peas, or blanched French green beans make wonderful, vibrant additions to this recipe.
Plant-based protein swap: If you want a variation without meat, extra-firm organic tofu cubed and pan-seared or cooked edamame absorb this ginger-sesame dressing beautifully and offer fantastic plant-based protein.
Grain alternatives: If short on time, swap the wild rice for quinoa, brown rice, farro, or a low-carb cauliflower rice blend.
Meal prep champion: This dish holds up incredibly well in the fridge for up to 3 days. Tip: If meal prepping, store the kimchi, sliced avocado, and side tomatoes separately and slice/add them fresh right before eating!
INGREDIENT’S GOODNESS
Chicken: An excellent source of lean, high-quality protein providing essential amino acids required to produce key neurotransmitters (like dopamine and serotonin) that support stable brain energy, focus, and healthy aging.
Kimchi: A fermented superfood packed with live probiotics that nourish the gut microbiome and strengthen the gut-brain axis. Rich in raw garlic, ginger, and chili, it provides powerful anti-inflammatory compounds and dietary fiber.
Wild Rice: Rich in fiber, antioxidants, and essential minerals like zinc, magnesium, and manganese. Wild rice is a complex carbohydrate that digests slowly, providing sustained energy and preventing blood sugar spikes that trigger brain fog.
Avocado: Packed with heart-healthy monounsaturated fats that support brain cell membrane integrity, lower "bad" LDL cholesterol, and dramatically maximize the absorption of fat-soluble vitamins from the rest of the meal.
Tomatoes: A rich source of lycopene, a powerful antioxidant linked to reduced oxidative stress and cardiovascular protection. When paired with healthy fats like olive oil or avocado, lycopene absorption is significantly enhanced.
Cucumber & Bell Pepper: Hydrating, low-glycemic, and nutrient-dense, these vegetables add an abundance of fiber and Vitamin C, which protects cellular health and strengthens immune response.
Garlic & Ginger: Both possess potent anti-inflammatory, antimicrobial, and circulation-boosting properties that support digestive comfort and protect brain cells from oxidative damage.
Extra Virgin Olive Oil: A cornerstone of brain and cardiovascular health, EVOO is packed with monounsaturated fatty acids (oleic acid) and high levels of polyphenols that reduce systemic inflammation.
Green Onions & Spinach: Rich in vitamins A, C, and K, as well as plant antioxidants like quercetin and folate, supporting cellular health, immune resilience, and cognitive preservation.
