This filling & flavor packed portion controlled recipe will leave no crumbs left!
"I used to hate chicken breast but you were right - when you cook your foods correctly and add tons of flavor, it makes eating healthy easy and me and my family actually look forward to your meals!" - Rachel Williams
To be honest, like Rachel, I swore off chicken breast for years after diet culture taught me to eat plain, dry chicken breast. But, who knew Wegmans grocery store had the best marinated chicken breast AND who also knew that if you don't overcook your chicken, it's actually juicy and DELISH! #yum
This meal is part 2 for my Portion Control Plating Structure Series and I guarantee you if you make it, it will be a staple in your household! P.S. do yourself a favor and grab liquid coconut amino soy sauce too!
Pan Seared Chicken Breast With Sticky Jasmine Rice & Buttered Onions With Mushrooms
The recipe below is for 1 person. Store away the rest of the rice in tupperware and use for a later time!
Stick Jasmine Rice
-1 cup jasmine rice, dry
-2 1/4 cup water
-1/2 small white onion, sliced into rings
-1 cup mushrooms, sliced
-1/2 tablespoon butter
-1/4 teaspoon sea salt
-Pinch of garlic powder
-1/3 of an avocado, sliced
-7 ounces store marinated chicken breast
Step 1: Preheat a stock pot on high heat and bring water to a boil. Meanwhile, clean your rice until the water runs clear. Then, add your rice to the boiling water. Then, turn heat down to low, cover the pot with a lid. Set timer for 25 minutes.
Step 2: At the same time that you start your rice, preheat a 10-12in large skillet on medium heat. Around the 23 minute mark of the rice cooking, spray the skillet with cooking spray and add your chicken and turn the heat down to medium low. Allow it to cook on both sides for 11-13 minutes. Make sure you don’t overcook or else it’ll taste dry and rubbery.
Step 3: Prep your vegetables! While the chicken and rice are cooking, slice your onion into 1/4in rings. At the 20 minute mark of the rice cooking, spray the same skillet you used for the chicken with cooking spray and add the onion rings. Cook on both sides for 10 minutes. Make sure to season with salt/pepper.
Step 4: At the 5 minute mark of the rice cooking, make room in the skillet for the mushrooms and add 1/2 tablespoon of butter to the skillet. Once the butter has melted, add your mushroom slices. Season all veggies with salt, pepper, and garlic powder. Make sure to caramelize the bottom of the mushrooms for about 2-3 minutes before flipping.
Step 5: Assemble your plate with...
-1/4 of your plate will be for the rice, or measure out 1/2 cup
-1/4 of your plate will be for the chicken breast
-1/2 of your plate will be for the vegetables
-Add 1/3 of an avocado
P.S. If you want to enhance the flavor of this meal I highly recommend adding 1 to 2 tablespoons of liquid coconut amino soy sauce to your rice! Enjoy:)
Calories per plate: 567