What you'll be getting:

Chicken and Peppers with Rice

Per Serving

5 oz chicken

150 g peppers and onions (tossed with lemon juice, balsamic vinegar, avocado oil, salt, pepper, nutritional yeast, whole grain mustard) 

30 g spinach

1/4 c basmati rice

Equipment needed: lined sheet pan, pot of water

Preheat oven to 425. 

On a sheet pan, dump out the chicken and veggies. Spread out so they evenly cook. 

Start boiling a pot of water, you don't have to measure as you will be cooking the rice the same way you would pasta. 

Place in the oven and set a timer for 20 minutes. 

Once the water is boiling, add the rice. Set a timer for 10 minutes. 

When the timer goes off for the rice, drain.

Return the rice to the pot and cover until the timer for the chicken goes off. 

Plate up the rice. 

When the timer goes off for the chicken, pull from the oven. 

Throw the spinach on top of the chicken and veggies. 

Toss with a spatula. The heat from the chicken and veggies will be enough to cook the spinach. 

When the spinach has wilted (maybe a minute) it will be ready to plate. 

Place the chicken and veggies on the rice. From start to finish this dinner just over 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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