Chicken / Dinner / Vegetables

Chicken, brown rice, and broccoli dinner

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.

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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.

Ingredients

  • Chicken breast
  • Cumin
  • Sea salt
  • Pepper
  • Brown rice
  • Chicken broth, optional
  • Broccoli
  • Olive oil
  • Tamari sauce or soy sauce

Preparation

  • 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.  

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