Are you ready for a meal that is both tender and juicy without the use of a skillet?
We know you want it, but are you prepared to cook your chicken in a microwave oven?
The answer to both of those questions is yes.
A dish that is so simple, yet so delicious, that you can do it in under an hour, is the perfect meal to satisfy your appetite without having to wait for a skillet.
This dish is so easy, and so delicious that you might even want to make it at home!
Ingredients 1 pound boneless, skinless chicken breast, diced into cubes 2 tablespoons olive oil, divided 2 cloves garlic, minced 1 cup water 1/2 cup dry black beans, rinsed and drained 1/4 cup white wine 1/8 teaspoon salt 1 teaspoon ground black pepper 1/3 cup chopped parsley, for garnish 1.
Preheat oven to 375 degrees Fahrenheit.
Heat a large skillet over medium-high heat.
Add the oil, garlic, and water to the pan.
Cook, stirring occasionally, until the garlic is lightly browned, about 6 minutes.
Add beans and white wine.
Bring to a boil, then reduce heat and simmer, covered, for 1 hour, stirring frequently.
Reduce heat to low and simmer until the beans are tender and thickened, about 30 minutes.
Remove from heat and set aside.
In a small bowl, combine the rice, parsley and salt.
Stir in the beans, 1 tablespoon water, wine, and black pepper.
Bring the rice mixture to a simmer over medium heat, stirring constantly.
Cook for about 10 minutes, stirring, until fragrant.
Add half the chicken breast mixture to the skillet.
Stir to combine and cook, stirring often, until all of the liquid is absorbed.
Add ½ cup of the black beans and cook for 2 minutes more.
Add 1/16 cup of wine and 1/32 cup of water, stirring continuously.
Cook until the mixture is thickened and the beans begin to break down and the chicken is cooked through, about 10 more minutes.
Serve immediately with a slice of cherry tomatoes and parsley on top.
The perfect chicken meal, no matter what your budget is. 4 / 5 ( 1 Reviews Did you make this recipe?
Leave a review » Chicken & Rice with Lemon Cilantro and Avocado Salad Ingredients: 2 boneless skinless, skin-on chicken breasts, diced 2 tablespoons butter, at room temperature 1 large avocado, diced 1 tablespoon olive oil 1 lemon, juiced 1/5 cup fresh parsley 1/10 cup chopped fresh cilantro, chopped 1/6 cup freshly grated Parmesan cheese Directions: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Melt the butter in a large sauté pan over medium high heat.
Once the butter is melted, add the chicken breasts and cook until the chicken has just broken down and is cooked.
Remove the chicken from the pan and set on a paper towel-lined plate.
Sprinkle with the lemon juice and parsly.
Let cool for a minute or two.
Add all of your chicken ingredients and stir to combine.
Spread each chicken portion out in a single layer on the prepared baking sheet.
Top with the avocado, lemon, parsly, and cilantro.
Serve with the fresh parsleys and serve immediately with the sliced cherry tomatoes.
3 / 5 Recipe submitted by alexa.