It's so easy to whip together a meal when you've got cooked chicken around. In this dish the zucchini softens to add to the lovely texture of the dish. I've added fresh Swiss chard here, but you can easily substitute spinach or kale into this dish. In this dish, the veggies are cooked first, until tender, and then the cooked chicken is added and it all comes together in a nice, light sauce which simmers and melds together wonderfully. This dish is just wonderful over rice. But, you could easily serve this with GF pasta, or scoop it up with GF crackers. This meal started out as an experiment, but turned into something everyone wants again and again! Enjoy!
Chicken & Veggies over Rice
Serves 4
Cook 1 cup brown basmati rice, or rice of your choice according to directions on package. (I used a sprouted rice/wild rice/quinoa blend in the pictures).
To season your chicken:
Dice into small pieces, leaving it on the cutting board:
~2 cups cooked chicken
Season chicken generously with the following spices:
salt, pepper, ground coriander, tumeric, garlic powder, paprika
In a large, low-sided saucepan cook over medium heat 2-3 minutes:
3 Tbsp olive oil (you can use an infused olive oil, if desired, like mushroom-sage)
1 small onion, diced
Add an cook until Swiss chard has wilted, ~4-5 minutes:
1 small/medium zucchini, diced
1 1/2 cups Swiss chard, chopped (~3 large leaves + stems) *You can use spinach or kale instead of Swiss chard in this recipe
salt and pepper
Add, and bring to simmer/boil:
Seasoned chicken
1/2 cup water
1 tsp Asian mushroom seasoning OR GF chicken bouillon
Mix in a small bowl:
1/4 cup cold water
1 - 2 Tbsp cornstarch (more or less depending on thickness desired - you can adjust later)
Mix cornstarch/water mixture into chicken & veggies, stirring while it thickens, 1-2 minutes. You can now adjust the consistency of your dish by adding either milk or water to thin. Add slowly, stirring constantly to incorporate the additional liquid.
Cover pot, put heat to low and let chicken/veggies simmer 15-20 minutes.
Serve hot over rice. Enjoy!
Chicken & Veggies served over cooked sprouted wild rice & quinoa
Chicken & Veggies over Rice
Serves 4
Cook 1 cup brown basmati rice, or rice of your choice according to directions on package. (I used a sprouted rice/wild rice/quinoa blend in the pictures).
To season your chicken:
Dice into small pieces, leaving it on the cutting board:
~2 cups cooked chicken
Season chicken generously with the following spices:
salt, pepper, ground coriander, tumeric, garlic powder, paprika
In a large, low-sided saucepan cook over medium heat 2-3 minutes:
3 Tbsp olive oil (you can use an infused olive oil, if desired, like mushroom-sage)
1 small onion, diced
Add an cook until Swiss chard has wilted, ~4-5 minutes:
1 small/medium zucchini, diced
1 1/2 cups Swiss chard, chopped (~3 large leaves + stems) *You can use spinach or kale instead of Swiss chard in this recipe
salt and pepper
Add, and bring to simmer/boil:
Seasoned chicken
1/2 cup water
1 tsp Asian mushroom seasoning OR GF chicken bouillon
Mix in a small bowl:
1/4 cup cold water
1 - 2 Tbsp cornstarch (more or less depending on thickness desired - you can adjust later)
Mix cornstarch/water mixture into chicken & veggies, stirring while it thickens, 1-2 minutes. You can now adjust the consistency of your dish by adding either milk or water to thin. Add slowly, stirring constantly to incorporate the additional liquid.
Cover pot, put heat to low and let chicken/veggies simmer 15-20 minutes.
Serve hot over rice. Enjoy!
Ready to eat!
No comments:
Post a Comment