Super Easy Stove Top Chicken & Rice
Healthy real food version of the classic baked chicken and rice
Servings: 0
Calories:
Cost: $7.00
Equipment
- sauce pan, skillet with a lid, measuring cup
Ingredients
- 1 cup sprouted brown rice
- ¼ cup organic dehydrated onions
- 2 cups water
- 2 air chilled boneless skinless chicken breast
- 2 teaspoons Tones Rosemary Garlic No MSG seasoning
- Pink or Celtic salt to taste
- 1/8 tsp Ground White Pepper
- Dash Cayenne Pepper
- Dash Hungarian Paprika
Instructions
- In a saucepan cover dehydrated onions with 2 cups of the water and bring to a boil and remove from heat.
- Add sprouted brown rice. To the onions (If you are using regular brown rice you will need to partially cook it first).
- Slice the chicken breasts in half so you have 2 full halves
- Rinse the chicken and pat dry. It’s important to pat them dry.
- Sprinkle the chicken with Tones Rosemary Garlic Seasoning on both sides
- Put 1 Tablespoon of quality oil in a skillet and heat the oil.
- Add chicken to the skillet at medium heat.
- Brown the chicken on one side, flip and brown on the other side.
- Add the rice and dehydrated onion to the chicken in the skillet.
- Sprinkle the rice mixture with Tones Rosemary Garlic seasoning.
- Simmer until rice is cooked through, you may need to add a little more water.
- Garnish with a dash of Cayenne pepper and Hungarian Paprkia
Notes
To serve
Put ½ cup rice on a plate.
Slice the chicken and place on the rice.
Garnish chicken with a dash of Cayenne Pepper and a dash of Hungarian Paprika.
Serve with a crisp salad, enjoy! Note: You could add other veggies to the pan when you add the rice to the chicken.
You could use real onions but the flavor will not be as rich.
Put ½ cup rice on a plate.
Slice the chicken and place on the rice.
Garnish chicken with a dash of Cayenne Pepper and a dash of Hungarian Paprika.
Serve with a crisp salad, enjoy! Note: You could add other veggies to the pan when you add the rice to the chicken.
You could use real onions but the flavor will not be as rich.