Hey...hope everyone is doing well. Today's recipe is healthy and easy for those hectic evenings. Preparing ahead with the chicken stock recipe saves you time in the kitchen preparing this meal. Enjoy!
INGREDIENTS: 2 cups cooked/shredded chicken
1/2 cup chicken stock
1 clove minced garlic
1 bell pepper sliced
2 zucchini's sliced
8-10 cherry tomatoes
1 8oz. pkg sugar snap peas (found in produce section)
2 cups cooked rice ( I use minute-rice when in a rush)
garlic/herb seasoning grinder (read sunday's tip on these two seasonings)
Saute on low/med heat minced garlic and peppers in olive oil. Add shredded chicken and chicken stock and simmer for about 10 minutes or until chicken is warm. Add zucchini, tomatoes, and sugar snap peas. Stir well and season with 4-6 tablespoons of worcestershire sauce and 2 tablespoons of garlic/herb seasoning. Cover and let simmer on low for about 10-15 minutes or until done. Check and stir throughout this process. You can add chicken stock to keep it moist if needed. Prepare rice to the package directions while chicken is simmering. Plate with rice then chicken/ vegetables on top.
TWIST: cooking with worcestershire is healthier and has a lot of flavoring.You may not need to add soy sause which contains more sodium. This recipe warms well for a healthy lunch at work the following day.
TOMORROW: "Orange Chicken"
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