Chicken-broccoli-rice Bake

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I wrote about MyPlate in my last blog. To give you a basic overview, each meal you eat should include five food groups: whole grains, lean protein, vegetables, low-fat dairy, and fruit. This Chicken-Broccoli-Rice-Bake is a one-pot meal that has all food groups, but fruit. Have a small bowl of berries with dark chocolate drizzled over it for dessert and you have one heck of a meal!

Enjoy!

Chicken-broccoli-rice Bake

(Serves 4)

Ingredients:

  • 5 cups of water
  • 5 cups of brown rice
  • 3 chicken breasts chopped in small cubes
  • 1 cup of sliced mushrooms
  • 1 can of lite coconut milk
  • 2 cups of broccoli florets
  • 1 cup of low-fat cheddar cheese
  • 1 teaspoon of sea salt divided
  • 2 tablespoons of olive oil divided
  • 1 teaspoon Italian seasoning
  • Ground pepper to taste

Directions:

  • Combine the rice, ½ teaspoon of sea salt, 1 tablespoon of olive oil, and 3 cups of water in a pot. Bring to a boil. Once boiling, cover and reduce to a simmer for 30-35 minutes. You can do this quicker with a rice cooker or instant pot!
  • 15 minutes prior to the rice finishing, add chicken to a deep pan or Dutch oven, and pan fry for 10-15 minutes over medium heat. Add the mushrooms and sauté for 2 minutes. If the chicken or mushrooms are sticking, add a couple tablespoons of water.
  • 5 minutes before rice is finished:
    1. Preheat oven to 350
    2. Add remaining ½ cup of water to a pot with a steamer basket. Bring to a boil. Place broccoli in basket, cover and steam for 3 minutes.
  • When rice is finished, mix in pan with chicken mushrooms.
  • Toss in broccoli.
  • Mix in coconut milk, remaining sea salt. Italian seasoning, and cheese.
  • Transfer to a casserole dish and add ground pepper to taste.
  • Bake for 15 minutes.

 

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Celebrate Eat your Vegetables Day Deliciously

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Happy Father’s Day to all dads out there! Today is not only Father’s Day, but also, National Eat Your Vegetables Day. Eat Your Vegetables Day is dedicated to encouraging people to eat their veggies, and in spreading awareness of the diversity of veggies and how necessary they are as part of a healthy diet and lifestyle. There’s an easy way to celebrate Father’s Day and Eat Your Vegetables Day simultaneously and yes, it involves the grill! Here are my top five favorite grilled veggies!

Corn!                                                                                                                                        

Okay so here’s the $50,000 question! Do you grill your corn with or without the husk?! I vote for without the husk! There’s no need to overcomplicate it. Simply shuck your corn. Then, put the cobs directly on the grill grate over high heat turning frequently for 10 minutes or until grill mark are achieved. Pull the corn off the grill and coat with a thin layer of salted butter. Instead of butter, you can get creative with toppings (basil and parmesan or Greek yogurt, dill and crumbled feta)

Peppers

There is no better way to eat peppers than grilling them! Add tons of sliced grilled peppers to your sausage sandwiches. I also grill pepper halves and stuff them with a rice and bean mixture. Grill small sweet pepper halves and stuff them with your favorite cheese immediately after you pull them off the grill—I particularly love stuffing them with chevre. Typically, I grill pepper strips wrapped in aluminum foil and half peppers directly on the grill.

Zucchini

Slice zucchini strips the long way and soak in a dish of ¼ cup balsamic vinegar, a couple tablespoons of olive oil, and sea salt for a couple of hours and then grill directly on the grate over medium-high heat. This makes an excellent side and is also delicious as a sandwich with crumbled feta on whole-grain bread.

Potatoes

Some people reading this have probably banned potatoes from their diet because it’s not paleo or not keto, but they are fat free and contain more potassium than bananas, not to mention if you keep the skin on, they are an excellent source of fiber! A medium sized potato has 5 grams of fiber. I love taking baby potatoes, halving them and brushing them with olive oil, sea salt and pepper. Then I place them on skewers and grill them over medium-high heat until tender and lightly charred.

Mushrooms

I can barely imagine any grilled red meat without grilled mushrooms. I usually use portabella mushrooms. I take about five caps and place them on a platter and brush with olive oil, drizzle balsamic vinegar over them, sprinkle with minced garlic and salt and pepper and let sit for an hour. Then, I grill them gill side up over medium heat until tender. They are great as burger replacements or work well sliced on top of a burger or steak!

There you have it—go crazy with veggies on the grill! You need some way to get your recommended 2-3 cups of veggies a day!