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Monday, May 27, 2013

Lemon Garlic Chicken and Veggie Brown Rice Bowl with Lemon Garlic Dressing

Tastiness and healthiness in one bowl for dinner! There is so much to be said for that. It's always nice knowing that what you are putting in your body is good for you and provides energy and the nourishment you need to survive. Since my last few posts have revolved around sweets and other not so healthy treats, I thought it would be good to blog last nights dinner. This was so simple to make and great for a healthy meal. I wish there were leftovers so I could eat it again today. There is some leftover dressing and I will more than likely use that for a salad at lunch today.
For the chicken and veggies:
1 cup brown rice, cooked according to pkg directions

2 chicken breasts, cut into medium/large chunks
Juice of 1/2 a large lemon
4 garlic cloves, chopped
2 zucchini, sliced
1/2 onion, sliced
7 asparagus spears, sliced
1 red bell pepper, sliced
salt/pepper to taste
 olive oil (enough to drizzle over ingredients and cook them in the pan)

For the dressing: 
Juice from 2 lemons
5 Tbsp olive oil
3 1/2 Tbsp sesame oil
5 garlic cloves, chopped
1/4 tsp salt
1/4 tsp pepper


For the Garnish:
3 green onions, chopped
cilantro, chopped (as much or as little as you like)
Cocktail or dry roasted peanuts (as much or as little as you like)


Begin cooking your rice according to the package directions.
While your rice is cooking, make your dressing by mixing all the ingredients in the "for the dressing" section above. Place the dressing into the refrigerator until ready to use.

In a large skillet, place all the ingredients in the "for the chicken and veggie" section above. Cook until the veggies are firm, but tender and the chicken is thoroughly cooked.

Place the cooked chicken and veggies on top of your hot brown rice and top with garnishes and the lemon dressing you prepared earlier. Serve warm.





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