The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Cilantro Lime Chicken with Seasonal Veggies and Brown Rice
Per Serving:
5 oz chicken thighs (marinating in cilantro lime sauce)
100 g veggies (zucchini, peppers, red onions, cabbage)
50 g Roma tomatoes
3/4 c fully cooked brown rice
1/3 c cilantro lime sauce (lime juice, cilantro, serrano peppers, cumin, oil, garlic, nutritional yeast, salt, pepper and a little sugar)
Equipment needed: 1 pan large enough for chicken and veggies with a lid
Start by heating up your pan. If you have a pan that tends to stick you might need a little oil. Not a lot as the marinade has oil in it. When your pan is hot, remove the chicken from the marinade and place it in the pan. Discard the marinade that had the raw chicken in it. Cook the chicken for 3 minutes on each side.
After the chicken has cooked for 3 minutes on each side, remove it from the pan and place on a cutting board. Add the veggies to the pan that had the chicken in it. Cook the veggies until they start to become tender, roughly 3-4 minutes. You want the veggies to pick up some of the char from the chicken.
After 10 minutes, check on the chicken. It should feel firm to the touch. If you have a thermometer you want an internal temperature, of the thickest part of the thigh, to be over 175.
From start to finish this dinner takes less than 20 minutes. Enjoy!
Once the veggies have started to become tender, add the tomatoes and the chicken back to the pan. Add roughly 1/3 of the sauce to the pan and place the lid on top. Lower the temperature to a low-medium heat and simmer for 10 minutes.
Once your chicken has cooked fully, you can heat up your rice. Plate up the rice and top with the veggies and chicken. Take the remaining sauce and deglaze your pan with it. Pour the sauce over top of the dish to finish it up.
