Middle Eastern Style Chicken


  • Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
  • 1 tablespoon canola oil
  • 8 ounces fresh green beans, trimmed and halved on the diagonal
  • 1 large white onion, thinly sliced
  • 1 large red bell pepper, thinly sliced  Kosher salt
  • 3/4 cup low-sodium chicken broth
  • 10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
  • 3/4 teaspoon  ground cinnamon(I used1/2 tsp.)
  • 1/4 cup fresh flat-leaf parsley leaves
  • 3 tablespoons toasted pine nuts

Cooking Instructions:

  1. Prepare the rice according to package directions. Set aside.
  2. Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
  3. Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits.
  4. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
  5. Transfer to a platter, sprinkle with the parsley and pine nuts and serve.

Source: I Like to Bake and Cook

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