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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Either you like it or hate, it but at least try it! Serve with fruit and rolls. Ingredients:
2 cups water |
1 cup uncooked white rice |
3 hard-cooked eggs, peeled and sliced |
1 tablespoon olive oil |
2 boneless skinless chicken breasts, bite-size pieces |
3 tablespoons olive oil |
1 teaspoon vinegar |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup tomatoes, diced |
1 bunch raw broccoli, with stalk, chopped |
1 cup frozen peas, thawed |
1 cup frozen corn kernels, thawed |
Directions:
1. Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
3. Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
4. Whisk oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.
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