Saturday, September 12, 2009

Tahini Chicken and Rice

Tahini Chicken and Rice

I can't think of a time when I haven't had rave reviews of this dish.  It started with a Clean Eating recipe and evolved into this dish of circumstance.  I happened to have a bag of broccoli slaw in the fridge to add to the newly diced.  The recipe calls for either tamari or soy, I always use both and love the result. 

1 lb boneless chicken breast, cut into strips. Or Tufu cut into cubes
2Tbsp Olive Oil
2 cloves garlic, minced
1/5 cups broccoli florets
1 cup mushrooms
1/2 cup sliced water chestnuts
1 cup penny sliced carrots
1 cup green onion, sliced

2 cups water
1 cup brown rice
1/2 tsp sea salt
Preheat oven to 350 degrees.
Prepare a six quart covered casserole dish with cooking spray. Add rice, water and salt and bake for 40 minutes or until al the liquid is absorbed.
(Typically I will cook wild rice or my own rice accordingly.. )

2Tbsp Extra Virgin Olive Oil
1 Tbsp ginger root, minced
2 tsp soy sauce or GF Tamari.. (I use both)
1 clove garlic, minced

1- 1/2 Tbsp Tahini paste or natural peanut butter

1. combine all marinade ingredients. Place chicken in marinade and let stand for 1 hr in refrigerator.
2. Heat olive oil in a large skillet and gently saute garlic until just fragrant. Add sliced chicken and saute until no longer pink. Add chopped vegetables and cook until just soft. Remove from heat. Add the cooked vegetables mixture to the rice when it is finished baking. Serve piping hot for a delicious Clean Eating Meal.
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269
  • Total Fat: 6 g
  • Sodium: 380 mg
  • Total Carbs: 30 g
  • Dietary Fiber: 3 g
  • Protein: 21 g

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