It can be delicious to combine a fresh salad with a hot meal. The combination of textures from crunchy to chewy, and flavors from bright lemony to umami-rich makes this meal very satisfying.
Ingredients
Onion
- 1 medium
Carrots
- 4 large
Garlic
- 3 cloves
Oil
- 2 Tablespoons avocado, canola, sesame or light olive oil
Chicken
- 1 pound boneless, skinless chicken thighs
Salt
- 1 pinch
Rice
- 1 cup brown rice, dry
Broth
- 4 cups (any type - vegetable, chicken, beef etc.)
Herbs
- ⅓ bunch parsley or dill or 1 Tablespoon dried thyme, parsley or dill
Greens
- 6 loose cups arugula, spinach, romaine lettuce etc. (pre-washed or wash yourself)
Oil
- 3 Tablespoons olive oil
Lemon_juice
- 1 whole lemon, juiced
Salt
- 1 pinch
Pepper
- 1 pinch ground black pepper
Instructions
Step 1
For the chicken, carrots and rice: finely chop the onion and put into a bowl. Slice the carrots into rounds. Mince the garlic and set aside.
Step 2
Put 2 tablespoons of olive oil into the frying pan. Turn the heat to medium-high. Add the onion and carrots and cook for 5 minutes (or until soft), stirring frequently.
Step 3
Once the vegetables are soft, add the chicken and garlic to the frying pan and cook until the chicken is browned. Flip the chicken over.
Step 4
Add the brown rice and broth to the frying pan and stir. Bring to a boil. Once boiling, turn the heat to medium-low, cover, and then cook for 30 minutes.
Step 5
While the chicken and rice cook, chop the parsley and set aside.
Step 6
For the option side salad: make the salad dressing by first squeezing the lemon into a jar and removing any seeds. Add the olive oil, salt and pepper. Close the lid and shake to mix. Pour dressing over salad greens and toss until combined.
Step 7
Once the chicken is cooked through, the rice is tender, and the broth is absorbed, sprinkle with herbs and serve.