Chicken and Veggies With Raspberry Enlightenment |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is from the Penzeys Spices Catalog. I made it for dinner tonight - so easy and delicious! I used one package of chicken tenders instead of breasts and brown rice - it easily made three servings and took even less time since the tenders cook up so quickly (about 3 minutes per side) Ingredients:
2 boneless skinless chicken breasts |
1 orange bell peppers or 1 yellow bell pepper, sliced or in bite-sized pieces |
1 small red onion, minced (or half a medium red onion) |
1 (6 ounce) package mushrooms, sliced |
2 tablespoons olive oil, divided |
2 tablespoons raspberry enlightenment, divided |
1/2 teaspoon black pepper |
1/4 teaspoon granulated garlic |
1/4 teaspoon ground ginger |
1/4 teaspoon kosher salt |
2 teaspoons soy sauce, divided |
2 cups cooked rice |
Directions:
1. Rinse chicken, pat dry.
2. Combine pepper, garlic, ginger and salt. Season chicken on both sides with this mixture.
3. Heat 1Tbsp oil over medium-high heat in large heavy pan.
4. Cook chicken about 5 minutes per side (or until browned on each side and cooked through).
5. Just before removing chicken from pan, drizzle with 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment. Turn chicken to coat, then remove to a plate, tent with foil and let rest.
6. Return pan to medium-high, add remaining 1Tbsp of oil.
7. Add veggies to pan and saute until done (about 5 min for crisp or 8 for fairly soft).
8. When veggies are cooked, add remaining 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment and toss to glaze.
9. To plate, put 1 cup of rice on each plate, top with a chicken breast and half the veggies. (If desired, drizzle a little extra soy sauce on the rice).
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