Good healthy meal using Rice and Chicken ?!
Answers:
Really simple!.
Method 1:
1) Marinate the chicken with some soysauce, grounded pepper and salt!.
2) grill the chicken
3) Squeeze one lime on top of it!.
4) Serve with rice
It'll be best if you have some salad vegetables to go with it!. Better of a balanced mealWww@FoodAQ@Com
Method 1:
1) Marinate the chicken with some soysauce, grounded pepper and salt!.
2) grill the chicken
3) Squeeze one lime on top of it!.
4) Serve with rice
It'll be best if you have some salad vegetables to go with it!. Better of a balanced mealWww@FoodAQ@Com
1 tablespoon extra-virgin olive oil
2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4 Anaheim or poblano chile peppers, chopped
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 8-ounce can tomato sauce
1 tomato, chopped
1 4-ounce jar pimientos, rinsed
8 pimiento-stuffed green olives, sliced
2 tablespoons capers, rinsed
8 cups water
2 1/2 cups brown rice
2/3 cup packed chopped fresh cilantro
1!. Heat oil in a Dutch oven over medium-high heat!. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes!.
2!. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil!. Stir in rice; return to a boil!. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes!. Stir in cilantro and serve!.
NUTRITION INFORMATION: Per serving: 451 calories; 14 g fat (3 g sat, 6 g mono); 85 mg cholesterol; 51 g carbohydrate; 30 g protein; 5 g fiber; 635 mg sodium; 518 mg potassium!.
Nutrition bonus: Vitamin C (120% daily value), Vitamin A (25% dv), Magnesium (30% dv), Iron (20% dv)!.
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 3 lean meat
TIP: Note: Anaheim chiles (a!.k!.a!. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy!. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them!. The two can be used interchangeably and are found at most large supermarkets
Www@FoodAQ@Com
2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4 Anaheim or poblano chile peppers, chopped
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 8-ounce can tomato sauce
1 tomato, chopped
1 4-ounce jar pimientos, rinsed
8 pimiento-stuffed green olives, sliced
2 tablespoons capers, rinsed
8 cups water
2 1/2 cups brown rice
2/3 cup packed chopped fresh cilantro
1!. Heat oil in a Dutch oven over medium-high heat!. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes!.
2!. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil!. Stir in rice; return to a boil!. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes!. Stir in cilantro and serve!.
NUTRITION INFORMATION: Per serving: 451 calories; 14 g fat (3 g sat, 6 g mono); 85 mg cholesterol; 51 g carbohydrate; 30 g protein; 5 g fiber; 635 mg sodium; 518 mg potassium!.
Nutrition bonus: Vitamin C (120% daily value), Vitamin A (25% dv), Magnesium (30% dv), Iron (20% dv)!.
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 3 lean meat
TIP: Note: Anaheim chiles (a!.k!.a!. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy!. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them!. The two can be used interchangeably and are found at most large supermarkets
Www@FoodAQ@Com
chicken and Rice Casserole
Ingredients
2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Directions
Preheat oven to 350 degrees F!.
Mix all ingredients together and pour into a greased 3-quart casserole dish!. Bake for 20 to 25 minutes or until bubbly!.
Www@FoodAQ@Com
Ingredients
2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Directions
Preheat oven to 350 degrees F!.
Mix all ingredients together and pour into a greased 3-quart casserole dish!. Bake for 20 to 25 minutes or until bubbly!.
Www@FoodAQ@Com
Ingredients:
1 can (10 3/4 oz!.) Campbell's? Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp!. paprika
1/4 tsp!. ground black pepper
4 skinless, boneless chicken breasts
Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt!. shallow baking dish!. Top with chicken!. Season with additional paprika and pepper!. Cover!.
Bake at 375°F!. 45 min!. or until done!.
*For creamier rice, increase water to 1 1/3 cups!.
Tip: Serve with your favorite steamed vegetable blend!. For dessert serve pear wedges!.
Www@FoodAQ@Com
1 can (10 3/4 oz!.) Campbell's? Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp!. paprika
1/4 tsp!. ground black pepper
4 skinless, boneless chicken breasts
Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt!. shallow baking dish!. Top with chicken!. Season with additional paprika and pepper!. Cover!.
Bake at 375°F!. 45 min!. or until done!.
*For creamier rice, increase water to 1 1/3 cups!.
Tip: Serve with your favorite steamed vegetable blend!. For dessert serve pear wedges!.
Www@FoodAQ@Com
Easiest and healthiest = grilled chicken breast seasoned w/Mrs!. Dash garlic and herb!. Steamed rice with sauteed mushroom and onions!. Www@FoodAQ@Com