Add bone broth to a medium pot over medium high heat. Bring to a boil, stir in wild rice, cover with a lid, and reduce heat to a simmer. Cook rice for 40 to 45 minutes, or until rice is fluffy and fully cooked. Remove from heat and set aside.
While rice cooks, preheat grill to medium high heat. Coat chicken breast in avocado oil and sprinkle with sea salt and pepper. Grill for 6 minutes per side, or until chicken is cooked through and juices run clear. Remove chicken from grill and let sit 5 minutes before slicing into strips.
Create bone broth bowl: add cooked wild rice, sliced grilled chicken, romaine, cherry tomatoes, microgreens, avocado and red onions. Drizzle with olive oil and balsamic vinegar and dig in!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.