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Sweet Potato and Dirty Rice Chicken
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Servings:
4
Author:
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Course:
Main Course
Cuisine:
American
Keywords:
easy recipe
meal prep
Dity Rice
Dinner Recipe
🧂 Ingredients
2 cups
Water
1 tsp
Reduced Sodium Chicken Base
½ cup
Brown Jasmine Rice
½ cup
Quinoa Trio Blend
1 tbsp
Extra Virgin Olive Oil
20 oz
Boneless, Skinless, Chicken Breast
(2 large breasts)
½ tsp
Black Pepper
¼ tsp
Garlic Powder
2½ cups
Sweet Potato
cubed, (1 sweet potato)
¼ cup
Water
2½ cups
White Mushrooms
sliced thinly
¼ tsp
Chili Powder
5 cups
Arugula
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Instructions
1
In a small pot, bring 2 cups of water and chicken base to boil. Once the water
is boiling add the quinoa and rice to the water. Then immediately turn the heat
to low and cover with a lid. Cook for 20 minutes covered, after 20 minutes
remove for the heat. Stir the rice and quinoa, then cover with the lid. Leave
covered until its time to mix in with the rest of the ingredients.
2
While the rice and quinoa are cooking, begin working on the chicken. Heat a
large 2-3 inch deep pan to medium heat. While waiting for the pan to heat up
season the chicken with pepper and garlic powder. Once the pan is hot, add the
extra virgin olive oil to the pan.
3
Place the chicken immediately in the pan, leave it there for 2 minutes, then
flip to the other side and cook for an additional 2 minutes.
4
Both sides should start to become golden brown, but the center will still look
uncooked…if not golden, give each side another minute…your pan wasn’t hot
enough. Turn the heat to low and cover the chicken with a lid. Let it cook for
about 10 minutes, then flip and cover again for another 10 minutes.
5
After 10 minutes on each side covered, the chicken should be done. But this does
depend on the size of the chicken breast…these times are based on 10 oz
breasts. It is always best to check the internal temperature of chicken before
serving. Typically 1 minute per oz per side while covered works to cook
perfectly.
6
Once the chicken is done remove from the pan, leaving the juices in the pan. Set
the cooked chicken breast on a cutting board to allow them to cool slightly.
7
While the chicken is cooling add the cubed sweet potatoes and chili powder to
the pan with the chicken juices. Turn the heat up to medium low heat and cook
the sweet potatoes covered with a lid for 8 minutes, stirring every 2 minutes.
8
While the sweet potatoes are cooking slice your chicken breast into bite sized
pieces.
9
After 8 minutes add the ¼ cup water to the pan, along with the sliced mushrooms.
Cook on medium heat for another 4 minutes stirring frequently, until all the
water/juices have been absorbed.
10
Next add the arugula, stir until well combined and arugula is wilted. This will
only take 1 minute.
11
Finally add the cooked quinoa, rice, and sliced chicken to the pan. Turn the
heat down to low and stir everything together until evenly distributed.
12
Serve or portion out for meal prep!
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