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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is yummy. I served this with some baby tomatoes and slices of uncooked feta on the side. Yumminess. Ingredients:
16 ounces boneless skinless chicken breasts |
2 tablespoons balsamic vinegar |
1 teaspoon dried thyme |
2 teaspoons olive oil |
2 tablespoons flour |
1 tablespoon dried oregano |
1 cup milk |
1 head broccoli |
1 head cauliflower |
1 cup crumbled feta |
2 cups cooked brown rice |
salt and pepper |
Directions:
1. Start the rice.
2. Prepare the vegetables (broccoli and cauliflower) for steaming. Cut them into small florets. Steam them until just under cooked. You will be mixing them into the sauce later so you want them to be tender-crisp.
3. Sprinkle the chicken with the vinegar and thyme.
4. In a non-stick pan, cook the chicken in the olive oil until cooked through. Transfer to a plate.
5. In the pan in which you cooked the chicken, sprinkle the flour and oregano: cook stirring for only a minute or so.
6. Whisk the milk in slowly and cook for 2-3 minutes until it is thicker on medium heat.
7. Stir in the feta and lemon juice. Season with salt and pepper to taste.
8. Add the chicken and vegetables. Stir to coat the chicken and vegetables with the sauce and reheat.
9. Serve with hot brown rice.
10. Enjoy!
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