Chicken And Vegetables With Rice Or Quinoa Recipe

Prepare the Grains

Choose between rice or quinoa as your grain base. For rice, rinse 1 cup of rice under cold water until the water runs clear. Then, cook according to package instructions. For quinoa, rinse 1 cup of quinoa under cold water in a fine mesh sieve, then cook according to package instructions. Set aside.

Sauté the Vegetables

Dice a variety of vegetables including peas, carrots, corn, bell peppers, and tomatoes. Heat a tablespoon of olive oil in a large pan over medium-high heat. Add the diced vegetables to the pan, and sauté for 5-7 minutes, or until they're tender and slightly browned. Season with salt, pepper, and any herbs or spices of your choice (e.g., garlic powder, thyme, basil). Combine the sautéed vegetables with the prepared grains and mix well.

Prepare the Chicken

For the chicken, opt for poaching or steaming to maintain the meat's tenderness and moisture. If poaching, place the chicken breasts in a pot and cover with seasoned water or chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through. If steaming, place the chicken in a steamer basket over boiling water, cover, and steam for 15-20 minutes. After cooking, allow the chicken to cool slightly before slicing into medium pieces.