2 chicken boneless chicken breasts, seasoned
1 cup of long grain basmati rice
2 cups chicken broth
1/2 small onion, diced
1/2 garlic cloves, minced
1 small zucchini, diced
10 asparagus stalks, cut into 1/2" pieces
1/2 chopped pecans, toasted
2 tsp EVOO
In a rice cooker, cook rice and broth until done. In a sauce pan, heat EVOO over med-high heat. Add onion, garlic, zucchini and asparagus; saute for a few minutes until tender. Set aside. When rice is cooked, mix in veggies and toasted pecans.
Preheat grill to medium heat. Grill chicken for about 5 minutes per side, or until no longer pink in the middle.
Serve chicken with pilaf.