Category: Poultry Dishes

Serves: 6

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into julienned strips. If vegetarian, use tofu, cut into cubes.
• 2 cups water
• 1 cup brown rice
• 1/2 tsp sea salt
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 1/2 cups broccoli florets
• 1 cup sliced mushrooms
• 1/2 cup sliced water chestnuts
• 1 cup penny sliced carrots
• 1 cup green onions, sliced

Marinade

• 2 Tbsp extra virgin olive oil
• 1 Tbsp minced ginger root
• 2 tsp low sodium soy sauce or gluten free tamari
• 1 clove garlic, minced
• Dash hot pepper sauce

Directions

1. Combine all marinade ingredients. Place chicken in marinade and let stand for 2 hour in refrigerator. Meanwhile, preheat oven to 350 degrees F. Prepare a six-quart covered casserole dish with cooking spray. Add rice, water and salt and bake for 40 minutes or until all the liquid is absorbed.
2. Meanwhile, heat olive oil in a large skillet and gently sauté garlic until just fragrant. Add sliced chicken and sauté until no longer pink. Add chopped vegetables and cook until just soft. Remove from heat. Add the cooked vegetable mixture to the rice when it is finished baking.

Nutrition Facts

Calories 269, Protein 21g, Carbohydrates 30g, Fiber 3g, Sugar 12g, Fat 6g, Sodium 380mg