Who knew such a simple meal could be oh so freaking delicious! I adapted the recipe from The Dinner Plan, a cookbook that I got my mom for Christmas. Usually when I adapt recipes it involves adding more vegetables and subbing out some items for things I have on hand. Things I loved about this recipe:
- It's a one pot meal.
- It's versatile.
- Great as leftovers.
- Adaptable vegetables to any season (this would be great with kale or Swiss chard in the summer).
After a week of not cooking for myself and then a rather indulgent weekend (chips and guac stole the show) my body craved some home cooked meals. It felt so incredibly good to be chopping vegetables and actually putting effort into a meal that I would then savor and enjoy.
I sometimes feel I have to defend that I am more than a dietitian. I'm human. Weekdays are hard for me to cook. I go to the gym after work most days and get home around 5:45-6:30pm. Usually I'm starving because when you get up at 5:15 every day your body is used to earlier meals. Then I rush to throw together something not super balanced or hearty or I eat leftovers in the blink of an eye. Then after dinner I crave something more. With a home cooked meal eaten at a slower pace I feel more satisfied and nurtured. My body thanks me.
But alas it's easier said than done and I'm always working on it. Heck I'm even trying to train myself to take a lunch break. Today it was a whopping 15 minutes. Anyways, these easier, one pot meals are my go to recipes because I can multitask cooking a few meals at once to prep ahead for the week.
I added carrots to this recipe and loved the purple color. I also added mushrooms because they're my favorite winter vegetable for being so versatile. And the peas are a must, do not forget them like I originally did! The green color gives this dish some energy. Feel free to add any vegetables on hand! This cozy meal will be one to keep.
Chicken & Rice
- 2 large chicken breasts
- 1 onion, diced
- 4 large carrots, chopped
- Mushrooms, the more the merrier
- 1 clove garlic or garlic powder
- 1 ½ cups rice (any kind!)
- 3-4 cups broth (low sodium!)
- Frozen peas
- Bay leaf
- Season chicken with salt and pepper. Place in Dutch oven with oil over medium heat. Brown on each side and remove.
- Saute onion, garlic, and vegetables of choice (carrots and mushrooms for me).
- Once well cooked but not completely done add the rice and stir.
- Add the broth, chicken and bay leaf.
- Bring to a boil and then simmer until liquid is absorbed and the chicken is cooked through.
- Remove the bay leaf and stir in the peas.
- Add some spinach if desired before serving to maintain its crunch.