I had the great pleasure of being off from work last week in between the holidays. Boy, was that nice! I got to do several things I don't normally have time for, such as re-organizing and sorting out no longer used clothes and household items for the donation bins. It feels really good to get rid of stuff. You just feel lighter and less cluttered.
But I did save some time out for some real fun, like visiting the Cleopatra exhibit on display at the California Science Center. I've been wanting to go forever, and it's about to leave....so now was my chance. It was a cold and windy day here, but out I went, all bundled up. the exhibit was terrific. The statues, the gold, the jewelry! Awesome to see.
This is full of good for you ingredients. Brown rice, lean chicken, zucchini, mushrooms, and tomatoes. Add some spice for zip and you have a nice skillet meal that is hot and comforting. Especially on a cold day. This dish tastes as flavorful as it is beautiful. A smart little side salad, which is now known as the Cleopatra salad, is a great accompaniment Look for that recipe soon.
So I hope this inspires you to get in the kitchen and make your family some Mediterranean Chicken. It will please you to no end!
1 c brown rice, uncooked
3/4 lb. boneless, skinless chicken breasts, cut into bite sized cubes
1/2 t coarse ground black pepper
1 T olive oil
3 cloves of garlic, minced
1 c zucchini, cut lengthwise and sliced
8 oz mushrooms, sliced
1/2 c onion, diced
1 15 oz. can of diced tomatoes with juice
1 c reduced sodium chicken broth
1 T dried oregano
1/2 t salt
Cook rice according to package directions. Saute chicken in a large nonstick skillet, over medium high heat for about 4-5 minutes. Remove from pan.
Add olive oil to the skillet along with the garlic. Saute for 30 seconds and add zucchini, mushrooms and onion. Saute about 5 minutes. Return chicken back to the skillet along with diced tomatoes. Add broth, oregano and salt. Stirring to combine. Bring to a boil. Reduce heat and simmer 6-7 minutes, reducing the liquid. Add cooked rice to skillet and mix well. Serve hot.