I love meals you can make in a skillet. They are usually quick and simple, so they are great for those days you don’t feel like working hard to make a good meal. This recipe is especially nice because I utilized lean meat (chicken) and brown rice with vegetables – so it is good for you too!
Although this is a skillet recipe, you cannot just throw everything in at once. There is a special order that makes the meal work. I have outlined the steps below to make it even easier. It usually takes 30-40 minutes to make, depending on your rice. You can also marinate the chicken for longer if you prefer, I simply didn’t have time to leave it set overnight. It is easy to personalize this dish as well. You could easily swap out a different type of meat or a different type of vegetable.
Approximately 1 lb of chicken strips of breast (usually 2-4)
1/4 cup of balsamic vinaigrette
1 Tablespoon of oil
2 cloves of garlic, minced
1 (14 oz) can of diced tomatoes
3/4 cup of brown rice
1 cup of water
1 Tablespoon fresh cut basil
1/4 cup of grated low-fat swiss or mozzarella cheese
Step 1: Place chicken in a plastic bag with vinaigrette. Let marinate in the refrigerator for 15 minutes.
Step 2: Warm oil in a large skillet or saucepan. Cook marinated chicken in the pan. The pan should seem too large for the chicken. It’s ok, there is a reason for this. Place chicken to the side when it is fully cooked.
Step 3: Place garlic and canned tomatoes (juice and all) in the pan. It’s alright if there is still some drippings from the chicken. That makes it more delicious! Cook until fragrant. This should only take a minute. Add rice and water. Bring to a boil. Then, add basil and reduce to a simmer. Cook and let rice absorb the liquid. This will take a different amount of time, depending on the type of the rice you have. Mine took about 30 minutes.
Step 4: When rice is nearly done, uncover and add chicken. Sprinkle cheese over top and let melt. Serve and enjoy!