Saturday, March 29, 2014

Hubby in the Kitchen with Tosca reno!

So, when my Husband is home from working offshore, it's great when he does the cooking so I can have a hot homemade meal with my family when I get home from work. You know what's even better? When he cooks something right out of the Eat Clean Diet cook book! He spent just a short amount of time in the kitchen, followed the recipe, and we had this delicious meal! It's chicken, and it's can you not like it? It was the first time that we actually tried this particular recipe from the book and I can't help but wonder why we never tried it before now.

This will definitely become a staple in our house! Hope that you enjoy


    1 lb boneless, skinless chicken breasts, cut into julienne strips
    2 cups water
    1 cup brown rice
    1/2 tsp sea salt
    2 tbsp extra virgin olive oil
    2 cloves garlic, minced
    1 1/2 cups broccoli florets
    1 cup sliced mushrooms
    1/2 cup water chestnuts
    1 cup penny-sliced carrots
    1 cup green onions, sliced

    2 tbsp extra virgin olive oil
    1 tbsp minced ginger root
    2 tsp low-sodium soy sauce
    1 clove garlic, minced
    Dash hot pepper sauce


Combine all marinade ingredients. Place chicken in marinade and let stand for 1 hours in refrigerator. Meanwhile, preheat oven to 350 degrees. 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.

Meanwhile, heat olive oil in a large skillet and gently saute garlic until just fragrant. Add sliced chicken and saute until no longer pink. Add chopped vegetables and cook until just soft. Remove from heat. Add cooked vegetable mixture to the rice when it is finished baking.

Serving Size: 6 servings

Number of Servings: 6

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