Kyle’s Kitchen

Crispy Rice Bowl (Sweetgreen Dupe)

6 servings


1 hour

active time

1 hour 30 minutes

total time


2 pounds chicken breast or thighs

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 teaspoons kosher salt (use less if using table salt or fine sea salt)

2 teaspoons chili powder

1 teaspoon black pepper

½ heaping teaspoon cumin

½ teaspoon coriander

¼ teaspoon red pepper flakes

1 cup puffed rice cereal

2 tsp soy sauce

1 tbsp sesame oil (or another neutral oil)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground ginger

3/4 cup raw, unsalted cashews

1/4 cup fresh cilantro

1 medium clove garlic

1 tablespoon fresh minced ginger

1 teaspoon kosher salt (use less if using table salt or fine sea salt)

1 teaspoon red pepper flakes (use less if you don't want it as spicy)

1 tablespoon sesame oil (we use toasted sesame oil)

1 tablespoon rice wine vinegar

1 tablespoon maple syrup, honey or agave

1 tablespoon lime juice

~1/2 cup water (you may have to adjust depending on how long you soak the cashews)

2 cups dry wild rice blend

Optional: 3 1/2 cups vegetable broth (can also use water)

8 ounces arugula

1 1/2 cups chopped cucumber

1 1/2 cups grated or thinly sliced carrot

1 1/2 cups thinly sliced cabbage

3/4 cup toasted almonds, chopped

Optional: cilantro and lime wedges for serving


Soak the cashews:

Add cashews to a bowl and cover with hot water. Let soak for at least 30 minutes, or up to a few hours. If only soaking 30 minutes, change out the water halfway through with new hot water.

Marinate the chicken

In a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover with plastic wrap and move to the fridge to marinate for 30 minutes to 2 hours.

Cook the rice:

Add rice and water to a pot and cook according to package directions (every blend is a bit different).

Make the crispy rice:

Add the puffed rice, soy sauce and oil to a bowl and toss to coat. Add in spices and toss again until well coated. Spread in an even layer in a pan over medium low heat. Toast, stirring often, for about 10 minutes, until browned and crispy. Be careful – they can burn easily!

Toast the almonds (optional).

Add almonds to a small pan over medium heat. Toast, stirring frequently for a few minutes, until fragrant and lightly browned. Remove from pan and chop finely.

Make the dressing:

Drain the cashews and add to a blender with all remaining ingredients. Blend until completely smooth and creamy. You may need more water depending on how long you soaked the cashews/how powerful your blender is.

Cook the chicken

At this point, your chicken should have been in the fridge for at least 30 minutes. We'd recommend marinating for about 2-3 hours for maximum flavor, but you can take it out now and move it to the grill or a grill pan over medium-high heat. Make sure there's a high heat oil in your grill pan or that your grill grates are well lubricated. Cook until one side is blackened (about 6-8 minutes) then flip and cook for another 6-8 minutes. The chicken should reach an internal temperature of around 165˚F. Let it rest for a few minutes, then cut into roughly 1" x 1" pieces.

Assemble the bowls:

Start with a bed of arugula, then top with cooked wild rice, chicken, crispy rice, cucumber, carrots, cabbage, almonds and (optional) lime wedge and cilantro. Top with dressing if serving right away, or place in meal prep containers and store dressing separately. We also suggest storing crispy rice separately at room temperature so it doesn't get soggy.


Serving Size




Total Fat

31.1 g

Saturated Fat

4.6 g

Unsaturated Fat


Trans Fat

0 g


110.3 mg


800.4 mg

Total Carbohydrate

62.6 g

Dietary Fiber

8.3 g

Total Sugars

8.5 g


49.8 g

6 servings


1 hour

active time

1 hour 30 minutes

total time
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