I forget how much I like real food with just a few simple ingredients thrown in to bring out their natural flavor. This dinner is one of the easiest, healthiest, and well-rounded meals I make. The leftovers work well for the next day’s lunch.
This meal doesn’t need the bread since you already have brown rice as a carb. I was trying to use this bread up by serving it but I didn’t even eat it. The clementine orange added some nice color to the plate and filled a fruit serving.
- Chicken breast
- Sea salt
- Brown rice
- Chicken broth, optional
- Olive oil
- Tamari sauce or soy sauce
- Preheat the oven to 300 degrees.
- Place the chicken in a glass pan. Sprinkle with cumin, salt, and pepper. Cover with foil. Bake for one hour.
- Cook the brown rice according to the package instructions. I use chicken broth instead of water when I cook it. I like the extra flavor. Let it sit in the pan or rice cooker until the chicken is done. TIP: I spray the bottom of my rice cooker with olive oil (using this sprayer from Misto) so the rice doesn’t stick.
- About 10 minutes before the chicken is done, spray some olive oil on a skillet. Throw in the broccoli (I put mine straight from the freezer into the pan), and cook over medium heat.
- Serve up the chicken, rice, and broccoli. I grind some salt over the broccoli and pour some tamari sauce over the rice.