Sunday, January 17, 2010
Baked chicken and brown rice with veggies!
2 to as many as you want bone-in chicken breast.
1 zip top bag
2 tablespoons of good quality olive oil
1 tablespoon of dried oregano
1 tablespoon of garlic powder
1 lemon- zest and juice divided into 2 parts.
1 teaspoon of kosher salt and fresh cracked pepper
1 + 1/4 cup brown rice
3 cups of chicken stock or veggie stock
1 large carrot- small dice
1/2 green pepper- small dice
1 + 1/2 cup of frozen broccoli florets
2 tablespoons of Dijon mustard
2 tablespoons of good quality olive oil.
1/2 fresh garlic clove- grated on a micro plane.
2 scallions- small dice
1/2 cup of minced parsley