Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 6 servings
3 tbsp olive oil
4 boneless skinless chicken breast, cut into bite size peaces
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 ½ cups brown rice
1 pinch of red pepper flakes (optional)
1 red onion, finely chopped
4 cloves of garlic, minced
1 tablespoon ginger graded
½ cup white wine I use Pinot Grigio
2 cups butternut squash, cut into ½ inch cubes
1 teaspoon dried thyme
3 cups of home made chicken stock (you can use store bought if you don’t have home made)
In a large pan heat the oil. Add the chicken and cook until it develops light golden color. Take out the chicken and put it aside. At this point the chicken is not fully cooked.
In the same pan add the onion, garlic and ginger and cook for 2 minutes. Add the wine and cook for another 30 seconds.
Stir in the brown rice, butternut squash, chicken, thyme, and chicken stock and bring it to a boil. Lower the heat, cover the pan and let it simmer for 30 -35 minutes, until the liquid is evaporated and the rice is fully cooked. Serve with your favorite side salad and enjoy.
Avocado and Tomato Salad
2 cups of cherry tomatoes
1 green bell pepper
½ red onion
2 tablespoons extra virgin olive oil
Juice of a freshly squeezed lime
Salt and freshly cracked black pepper to taste
Chop the avocados, cherry tomatoes, and green bell pepper into bite size peaces. Then thinly slice the red onion. Put everything into a salad bowl.
Drizzle with olive oil, squeeze fresh line and season with salt and pepper to taste. Toss gently and serve cold or at room temperature!