Middle Eastern-Style Chicken, Veggies and Rice

 

https://www.foodnetwork.com/recipes/photos/healthy-chicken-recipes

  

Middle Eastern-Style Chicken, Veggies and Rice

 https://www.foodnetwork.com/recipes/food-network-kitchen/middle-eastern-style-chicken-veggies-and-rice-recipe-2120011

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min

 

 

Ingredients

Two 8.5- to 8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice

1 tablespoon grapeseed or canola oil

8 ounces fresh green beans, trimmed and halved on the diagonal

1 large white onion, thinly sliced

1 large red bell pepper, thinly sliced

Kosher salt

3/4 cup low-sodium chicken broth

10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)

3/4 teaspoon Moroccan spice blend (ras el hanout) or ground cinnamon

1/4 cup fresh flat-leaf parsley leaves

3 tablespoons toasted pine nuts

 

 

  1. Prepare the rice according to package directions. Set aside. 
  2. Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. 
  3. Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt. 
  4. Transfer to a platter, sprinkle with the parsley and pine nuts and serve. 

 

 

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