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.
Making this for dinner tonight! Thanks again for allowing me not to THINK about what to make for dinner. Your options are always good!
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