Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker, inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at and follow on Instagram @the_hungry_hooker. 


  • 1 lb. boneless skinless chicken thighs 
  • Trader Joe’s Bruschetta Sauce 
  • 1-2 packs Trader Joe’s frozen brown rice 
  • Mozzarella pearls 
  • Arugula 
  • Balsamic glaze 
  • Olive oil 
  • Salt, to taste 
  • Pepper, to taste 


Prepare the chicken by drizzling with olive oil (about 1 tablespoon) and season with salt and pepper. 

In a pan over medium-high heat, drizzle olive oil and add the seasoned chicken thighs. Cook on each side until golden brown and the internal temperature is 165 degrees. 

Remove the chicken from the pan and set aside. Once it has cooled down a bit, slice into strips. 

Assemble your bowl. Add cooked brown rice as the base. Top with arugula, chicken, mozzarella, and bruschetta. I like to drizzle a little olive oil over the toppings and season with salt and pepper. 

Serve with balsamic glaze drizzle and enjoy! 

Prep Time: 30 minutes Makes 4 Servings