Wild Rice With Almonds and Chili Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup(s) wild rice |
1 bay leaf |
4 chicken breast halves boned and skinned |
1 teaspoon(s) fresh lemon juice |
1 teaspoon(s) chili powder |
1 teaspoon(s) canola oil |
1/2 cup(s) green onions sliced with top |
1 tablespoon(s) lemon peel grated |
1/4 teaspoon(s) salt |
1 lemon cut into wedges |
1/2 cup(s) organic almond slivers |
Directions:
1. In medium saucepan over medium-high heat, bring rice, 1 1/2 cups water and bay leaf to boil. Reduce to medium-low, cover and simmer about 40 mins. until rice is tender and water is absorbed
2. Rub chicken with lemon juice and sprinkle with chili powder (about 1/8 teaspoon per side). Heat oil in skillet over medium-high heat. Add chicken saute 3 minutes, then turn over chicken and cover skillet. Cook 8 to 10 minutes until juices run clear when chicken is pierced with knife point.
3. When rice is cooked, reduce heat to medium-low. Mix in onions, almonds and lemon peel to heat through; mix in salt. Divide rice and chicken among 4 plates. Serve with lemon wedges.
4. calories per serving
5. grams total fat
6. grams saturated fat
7. mg sodium
8. grams carbs
9. grams fiber
10. grams protein
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