Chicken with tomato and feta
Deck the halls with croup and sinusitis, fa la la la la, la la la la!
So, I’m a little late, but still make the cut off. We’re all kinds of sick up in here.
Here is s simple chicken and rice dish. It was ok. I think I could have better used my cilantro; it was too strong in this. Parsley may have been a better choice.
Yield: 4-5 servings
2 chicken breast
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
Pre-heat oven to 350°. Coat chicken with oil, garlic, and onion. Bake at 350° for 35-40 minutes, until no longer pink inside.
2 cups water
1 cup rice
In a saucepan, boil water. Add rice, return to a boil. Reduce heat to medium-low. Cover and simmer for 35-40 minutes, until rice is soft.
1 large tomato, cored and diced
1 small onion, diced
1 tbsp olive oil
1/2 cup apple juice
2 tbsp cilantro
1 tbsp oregano
1/4 tsp black pepper
1 zucchini, chunked
In a large frying pan, heat tomato, onion, and olive oil on medium until soft – 2-3 minutes. Add apple juice, cilantro, oregano, and pepper. Cover and simmer for 15 minutes. Add zucchini, heat for an additional 5 minutes.
1/4 cup crumbled feta
Dice the cooked chicken breasts. Add chicken and rice to frying pan and stir. Serve warm, top with feta.
Score: @@ O.k. I would try this again, but alter the ingredients.
applesauceme 