You Chicken!
1 cup brown rice, uncookedCook brown rice according to package directions, adding chili powder to cooking water. Using a paper towel moistened with olive oil, lightly coat a deep nonstick skillet and heat. Cook thin strips of chicken on medium high, turning occasionally, for 3-5 minutes until no longer pink. Add remaining ingredients, bring to a boil and reduce heat to medium. Simmer covered for 10 minutes. Serve over seasoned brown rice. Serves 4.
1/4 teaspoon chili powder
olive oil (small amount)
2 skinless, boneless chicken breast halves, thin sliced crosswise
1 1/2 cups chopped organic celery
1 cup chopped canned tomatoes, (no salt)
10 ounces frozen spinach
1 cup chili sauce (low salt)
1/4 cup chopped onion
1 large green pepper, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1/4 teaspoon dried crushed red pepper
Southwestern Chicken
1 cup salsa, low sodiumPreheat oven to 350 degrees. Mix salsa, beans, corn, and cilantro together. Spoon 1/2 of the salsa mixture over the chicken and marinade for at least one hour. Bake chicken for 30 minutes or until cooked through. Slice the chicken breasts and top with remaining salsa mixture. Serves 4.
1 cup black beans or red kidney beans, low or no sodium
1 cup fresh or frozen sweet corn
2 tablespoons fresh chopped cilantro
2 skinless, boneless chicken breasts
Dijon Chicken
2 boneless and skinless chicken breastsTrim all fat from chicken breasts. Mix together lime juice, Worcestershire sauce, Dijon mustard, and garlic. Reserve half and pour the rest over chicken and marinate for 1/2 hour. Broil on low or grill for 7 minutes per side or until cooked through. Serve with rest of marinade spooned over top. Pair this recipe with California Creamed Kale or Lemon Zest Spinach. Serves 2.
4 tablespoons fresh lime juice
2 tablespoons vegan Worcestershire sauce (found in health food stores)
4 teaspoons Dijon mustard
2 cloves garlic, minced
