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- 3.5 cups of low sodium Vegetable Broth
- 2 cloves garlic, finely chopped
- skinless boneless chicken breast, cut into cubes- I use Organic Chicken whenever possible.
- 1 cup long-grain brown rice
- 3 cups small broccoli florets
- 2 tablespoons chopped fresh Thyme
- Bring 1/2 cup vegetable broth to a simmer in a large pan with lid over medium heat.
- Add garlic and cook for about 6 minutes or until tender.
- Stir in chicken, rice and remaining 3 cups of vegetable broth.
- Bring to a boil
- Cover, reduce heat and simmer 30 minutes.
- Add broccoli and continue to cook for about 15 minutes or until rice is tender and liquid is absorbed.
- Removed covered pot from heat and let sit 5 minutes.
- Uncover and fluff with a fork.
- Stir is thyme and serve
Lemon Teriyaki Chicken with Asparagus
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons brown or GFCC Flour
- 3 tablespoons butter
- 1/4 cup teriyaki sauce
- 2 tablespoons lemon juice
- 3/4 teaspoon minced garlic
- 1/2 teaspoon sugar- I use a sugar substitute or maple syrup
- bushel of asparagus
- 1/2 lemon
- Flatten Chicken and lightly coat in flour
- Pan Sear until no pink remains in olive oil.
- Remove chicken and keep warm.
- Add Sugar, lemon juice, teriyaki and garlic to the pan.
- Stir to combine and then add chicken.
- Let simmer on low.
- Wash asparagus and trim ends
- Lightly coat in olive oil
- Set broiler to High
- Place asparagus in a baking dish.
- Add lemon slices
- Broil for ten minutes or until asparagus glistens.
- Asparagus can then be chopped and added to the chicken.
This is quick and easy. It only requires a great shell. My kids love to make their own. There are so many variations available so just try a few until you discover the combination that works best for your family (January Post).