Ingredients
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2 cups water
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1 tsp salt
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1 lb Brussels sprouts, halved
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1 lb chicken tenders, cut into bite-size pieces
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1 tbsp Italian seasoning
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Salt and pepper, to taste
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1 tbsp olive oil
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2 cloves garlic, chopped
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1 onion, chopped
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2 cups chicken broth
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2 cups Minute® Rice, uncooked
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Zest of 1 lemon
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1/2 cup grated Parmesan cheese
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Chopped basil, optional
Steps
1
In a large skillet bring water and salt to a boil. Add Brussels sprouts.
2
Cover, reduce heat to low and simmer 3 minutes. Drain and reserve Brussels sprouts.
3
Season chicken with Italian seasoning and salt and pepper to taste.
4
Heat oil in large skillet over medium heat. Brown chicken then add garlic and onions. Cook, stirring frequently, 5 minutes, or until chicken is cooked through.
5
Add broth and rice and stir well to combine. Top rice mixture with reserved Brussels sprouts. Bring to a boil. Cover and remove from heat.
6
Let stand 5 minutes or until rice is tender and all liquid is absorbed. Stir in zest and cheese. Garnish with basil, if desired.
