- Posted March 12, 2013 by
Chicken And Brown Rice
Cook this easy recipe for Chicken Herbs Vegetables and Brown Rice for a quick and nutritious all-in-one dish complete in protein, carbs, vitamins and minerals. A colorful meal filled with various flavors and pleasant textures, this chicken recipe is designed for the super busy lifestyle. You can make this at the last-minute after a long and tiring day at work and end up energized and rejuvenated after consuming a whole dish. Not only does this dish offer ample nutrition and flavor, but great fiber, as well. Because the dinner recipe is packed with herbs and spices there’s no need to use salt, so this dish is ideal for those who are trying to cut down on their sodium intake. You can certainly season the dish with salt, however, if you prefer an even tastier meal.
When making this recipe, make sure to use fresh herbs for superior flavor. You can add them whole to taste each herb distinctly when you bite into the dish or chop them up so their flavors are evenly distributed throughout. This meal tastes really good the next day, too, crisped up in a skillet with a little olive oil or butter. You can also cook the brown rice ahead of time and heat it up later in the day. It is best to let it cook while you are preparing all the other ingredients.
Brown rice takes more time to cook than white rice and also needs a little more water since it is tougher and stiffer than the processed white rice. To soften the grains, let the brown rice soak in the water for around twenty five to thirty minutes before cooking it. While many prefer white over brown rice, this particular recipe works well with the darker-colored rice because of its nutty flavor which complements the crispy chicken. It is also a more nutritious choice, high in fiber, and a great aid to digestion.
1 cup brown rice, uncooked
3 cups raw or cooked chicken, cut into cubes
3 tbsp. olive oil - plus more as needed
Cinnamon, to taste
Cayenne pepper, to taste
8-10 broccoli crowns, cut into pieces
1 cup finely grated (powdered) Parmesan cheese
1 carrot, peeled and sliced
2 tbsp. each fresh dill, tarragon, rosemary, sage, and mint, chopped
1 cup Parmesan cheese, freshly grated
Fresh salad greens
1-2 avocados (cubed) (if you like avocados a lot use 2)
Cook the brown rice according to the package directions and set aside.
Place chicken cubes in a medium-sized bowl. Add olive oil, cinnamon, cayenne pepper, and Parmesan cheese. Mix until chicken is well coated.
In a large skillet over medium to high heat, cook the chicken cubes until the sides are crispy brown (If you’ve used raw chicken, then naturally, you’ll need to make sure the chicken is cooked through.) Stir as needed to make certain all sides are crispy brown.
Add the rice to the chicken and vegetable mixture and let cook until the rice is getting crispy or done to your preference. You may want to add a little more olive oil at this point.
Add the fresh herbs and fresh Parmesan cheese and mix well into the chicken/rice. Cover and cook a couple of minutes.
Place the crisp greens on a plate. Spoon the chicken/rice/herb mixture over the top of the crisp greens and sprinkle with avocado cubes. Add an extra drizzle of olive oil, if desired.