Prepare sorghum, quinoa and brown rice side according to directions. Prepare grilled chicken slices and chop sundried tomatoes. After sorghum, quinoa, and brown rice is done, assemble the bowls.
Divide chicken slices, prepared sorghum and greens between bowls. Top with sun-dried tomatoes, parmesan and/or onion and cucumber. Drizzle olive oil and balsamic vinegar dressing over bowl. Salt and pepper to taste.
Dressing: Olive oil and balsamic vinegar: 1/2 cup olive oil to 1/8 cup (2Tbsp.) balsamic vinegar. Stir to combine.
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