BALSAMIC CHICKEN RICE BOWL
Balsamic Chicken Rice Bowl
Provided by Minute® Rice
Yield 1
Number Of Ingredients 5
Steps:
- Hearty and satisfying, this quick, whole-grain rice bowl makes a delicious on-the-go lunch or dinner. Try it with Minute® Ready to Serve Brown & Wild Rice for a meal you'll want, again and again. Step 1
- Heat rice according to package directions. Step 2
- Toss rotisserie chicken with balsamic vinaigrette in a small bowl. Step 3
- Top rice with chicken mixture, sun-dried tomatoes and pine nuts. Recipe Tip Substitute walnuts or almonds for pine nuts, if desired.
QUINOA SALAD WITH DRIED FRUIT AND NUTS
This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
Provided by NATALIE17
Categories Salad Grains Quinoa Salad Recipes
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g
GARLIC-LEMON ROTISSERIE CHICKEN
This grilled chicken has a fantastic garlic and lemon flavor complemented by the savory rub mixture. A delightful rotisserie chicken fit for any occasion.
Provided by Derrick Riches
Categories Entree
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat grill for high heat and arrange for rotisserie cooking . Remove fat found in the chicken cavity.
- Rub chicken with half of the garlic and then with half of the lemon.
- Combine the ingredients for the rub and apply some of it onto the outside of the chicken.
- Place the remaining lemon half and remaining garlic half inside the chicken.
- Truss the chicken.
- Brush the chicken's outside with oil.
- Add the remaining rub mixture on the outside.
- Securely place the chicken onto the spit.
- Cook the chicken until skin is a deep golden-brown color and meat is cooked through, for about 75 to 90 minutes. The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.
- Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.
- Enjoy.
Nutrition Facts : Calories 767 kcal, Carbohydrate 17 g, Cholesterol 284 mg, Fiber 4 g, Protein 74 g, SaturatedFat 12 g, Sodium 572 mg, Sugar 6 g, Fat 45 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
FERRAN ADRIA'S ROTISSERIE CHICKEN
Steps:
- 1. Preheat the oven to 425°F.
- 2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
- 3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.
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- Heat the olive oil in a large skillet. Add the prunes, apricots, cherries and pine nuts and cook over moderate heat, stirring, until the pine nuts are golden and the fruit is browned in spots, about 3 minutes. Add the port and cinnamon stick and cook over moderate heat until syrupy, about 5 minutes. Add the stock and chicken drippings and bring to a boil.
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