Chicken Grain Bowl with Pickled Blueberries

Pickled Blueberries Instructions

1. Add the white wine vinegar, water, sugar, and salt to a medium saucepan and bring to a boil.
2. Rinse blueberries and add them to a jar or bowl. Remove the saucepan from the heat and pour the brine over the blueberries, covering them completely.
3. Allow the blueberries to sit for at least 3 hours or until the brine has cooled.
4. The berries can be kept for up to 2 weeks in the fridge in a clean, airtight container.
5. In a bowl, add shredded kale, lemon juice, olive oil, lemon zest, salt, and black pepper. Using your hands, massage the oil and juice into the kale leaves for 2-3 minutes. The color of the kale will deepen, and the leaves will become shiny.
6. When your blueberries have cooled and it’s time to serve, divide the kale equally between 4 serving bowls, plates, or meal prep containers.
7. Divide the cooked wild rice and place it on top of the kale in each bowl, followed by the chicken, cucumbers, feta, walnuts, and pickled blueberries.
8. To serve, drizzle each bowl with 1 tablespoon of the reserved blueberry pickling juice, ½ tablespoon of lemon juice, ¼ tablespoon of olive oil, and season with salt and pepper.