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Chicken & Wild Rice Skillet
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Description
This dish stretches leftovers into a tasty one-pot meal.
Ingredients
- ½ cups Wild Rice Blend
- 1 cup Chicken Stock
- 1 cup Brussels Sprouts, Chopped
- 4 spears Asparagus Chopped
- ½ Red Bell Pepper, chopped
- ¼ Medium Onion, Chopped
- 1 whole Lemon, Cut In Half
- 2 whole Cooked Chicken Breasts
- Salt And Pepper, to taste
Preparation
In a skillet, add wild rice and chicken stock. Arrange chopped vegetables and lemon halves on top of the rice. Lay the chicken on top of the vegetables.
Bring stock to a boil, reduce the heat to low, and let simmer for about 50 minutes (or until the rice is cooked). Season with salt and pepper. Alternatively, roast in a preheated oven at 350ºF for 1 hour.
Serve immediately.
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