Thursday, November 19, 2009

Chicken and Rice Bowl from That Morning Show

Chicken and Rice Bowl

For 1 with leftovers for 1


  • 2 chicken breasts
  • ½ c broccoli florets
  • 1 roma tomato rough chopped
  • 1 lemon juiced
  • 3/4 c brown rice
  • 1 tbsp chopped parsley
  • Salt & Pepper to taste

Basil Pesto Ingredients-

  • 2 garlic cloves minced
  • ½ tbsp toasted pine nuts
  • ½ c olive oil
  • 2 tbsp Parmesan
  • 10 basil leaves


    1. Salt and pepper chicken breasts, add 1 tbsp olive oil to a sauté pan and sear both sides of the chicken.
    2. Once both sides are seared place in a 325-degree oven for 8-10 minutes, and once cooked dice into small pieces.
    3. Cook the brown rice in 1 1/2 c water
    4. Lightly blanch the broccoli in salted water and set aside
    5. Chop the tomatoes into eights, and chop the parsley
    6. In a large sauté pan heat 1 tbsp olive oil and add the chicken, tomatoes, broccoli and pesto*. Cook for a few minutes and add the brown rice, lemon salt, pepper and parsley.

Pesto Directions-

  1. In a cuisine art, blender or mortar and pestol and blend the basil and olive oil and slowly add the minced garlic, pine nuts and Parmesan