Grilled chicken with pan salad and rice
Ready-grilled chicken breast makes a weeknight dinner when you finish it hot with greens and a warm pan dressing. The chicken comes seasoned; you only need to heat it through and build something around it.
About 820 calories a serving, 50 g protein, 110 g carbohydrate, 21 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.
To buy
- 3 cups mixed salad greens or spinach
From your shelf
- 1 package (about 10 oz) grilled chicken breast slices with rib meat, grilled
Staples
- 1 cup rice
- 2 tablespoons oil
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Start rice in a pot with 2 cups water and a pinch of salt; bring to a boil, then cover and turn heat to low.
- While rice cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Mince 2 cloves garlic and add to the pan; cook until fragrant, about 30 seconds. Add 3 cups greens and stir until wilted, about 2 minutes.
- Place the grilled chicken slices on top of the greens in the pan. Pour any liquid from the chicken package over the top and sprinkle with 1/4 teaspoon pepper. Cover and warm through for 2 minutes, until the chicken is hot.
Note Swap the greens for shredded cabbage or broccoli slaw if you prefer. Leftovers keep three days in an airtight container; reheat gently with a splash of water. Serve with lemon wedges on the side or drizzle with vinegar before eating.
On the label
BONELESS, SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER, SEASONING (SALT, ONION, GARLIC POWDER, YEAST EXTRACT, SPICE, PAPRIKA*, NATURAL FLAVOR, PAPRIKA EXTRACT*, NATURAL SMOKE FLAVOR), RICE STARCH VINEGAR, SALT, POTATO STARCH.
H-E-B, cooked & prepared, serving 84 GRM, package 24 oz/1.5 lbs/680 g. Ingredients as printed on the label.
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Cooks as chicken breast, ribs. Half of it left? Use up the chicken breast.