Herbed Chicken And Brown Rice Dinner Recipe

About this recipe

A diabetic-friendly dinner featuring tender chicken, wholesome brown rice, and a medley of vegetables, all infused with aromatic herbs for a satisfying and healthy meal.

Ingredients

• 400 g Tendercuts Chicken Breast Boneless 400G
• 100 g Sambar Onion Peeled
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Delichic Chicken Broth
• 200 g Orange Carrot (Gajar)
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 1 kg Whole Farm Premium Brown Rice
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3/4 lb of diced chicken breast and 1 finely chopped onion. Cook and stir until the chicken is lightly browned and the onion is softened, about 5 minutes.
2. 2. In a small bowl, mix 1 tablespoon of cornstarch with 1 can (approximately 14 oz) of low-sodium chicken broth until smooth.
3. 3. Add the cornstarch mixture to the skillet along with 1/2 cup of thinly sliced carrots, 1/2 teaspoon of dried oregano, and a pinch of nutmeg. Stir well and bring the mixture to a full boil.
4. 4. Stir in 1 1/2 cups of cooked brown rice. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
5. 5. Cover the skillet, remove it from heat, and let it stand for 5 minutes to allow the flavors to meld.
6. 6. Sprinkle 2 tablespoons of grated Parmesan cheese over the dish and gently stir to combine before serving.