- 4
Ingredients
- 3/4 cup wild rice
- 1 bay leaf
- 4 chicken breast halves, boned and skinned
- 1 teaspoon fresh lemon juice
- 1 teaspoon chili powder
- 1 teaspoon canola oil
- 1/2 cup green onions, sliced, with top
- 1 tablespoon lemon peel, grated
- 1/4 teaspoon salt
- 1 lemon, cut into wedges
- 1/2 cup organic almond slivers
Preparation
Step 1
Are you making a conscious effort to make the healthy switch to whole grains? Whole grains are full of nutrients with lots of vitamin B and E, iron, and magnesium, — offering much more nutritional value than refined grains. The best part is that they're becoming more readily available. You can substitute brown rice for white rice at most restaurants and grocery stores across the country are carrying more and more whole grain options. This week, include some whole grains on your menu with this satisfying wild rice dish that you can complement with a delicious salad of leafy greens.
In medium saucepan over medium-high heat, bring rice, 1 1/2 cups water and bay leaf to boil. Reduce heat to medium-low, cover and simmer about 40 minutes until rice is tender and water is absorbed.
Rub chicken with lemon juice and sprinkle with chili powder (about 1/8 teaspoon per side). Heat oil in skillet over medium-high heat. Add chicken, sauté 3 minutes, then turn over chicken and cover skillet. Cook 8 to 10 minutes until juices run clear when chicken is pierced with knife point.
When rice is cooked, reduce heat to medium-low. Mix in onions, almonds, and lemon peel to heat through; mix in salt. Divide rice and chicken among four plates. Serve with lemon wedges.
Makes 4 servings