Post-Run Fuel.

 

I’m always looking for those wonder meals that are so good you really want them the next day.  And maybe even the day after that.  I found that in this one-pot dish.  I actually found the original recipe on Runner’s World’s new Healthy Recipe Finder.  When I read through the recipe the first time, I was struck by what a comforting meal it would be and also how healthy it could be.  I modified it a bit to fit my own cooking style, changing the chicken thighs that the original recipe called for to chicken breast tenders and altering the spices a bit.  We loved it!  And I did indeed want to eat it for lunch the next day.  And adapt it to fit into dinner the next night.  And was sad when I couldn’t have it for lunch on the third day because I already had plans.  It’s easy, nutritious, and filling.  And a comfort food to boot.  Try it.  You’ll like it too.

Chicken & Rice

1 tablespoon olive oil
3 cloves garlic, minced
1 large onion, chopped
1 1/4 cups brown rice
4-6 chicken breast tenders
1 can (14 1/2 ounces) petit diced tomatoes, drained
2 cups vegetable broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper

Preheat the oven to 325*.

Heat the oil in an ovenproof skillet over medium heat. Add the garlic and onion and sauté for 3-5 minutes.

Add the rice and sauté for 2-3 minutes, or until it starts to brown. Stir in the chicken, tomatoes, broth, and spices. Bring to a boil over high heat.

Cover the skillet with foil and place in the oven. Bake for 1 hour and 15 minutes, or until the rice is tender and the liquid is absorbed.

Note: The night after I made this, I used some of the leftovers in soft tacos.  Delish!