chicken and rice {gluten free}
Easy gluten free dinners that take minutes to pull together, are so important when life is busy and you want to sit down with your family for a nutritious meal. This Chicken and Rice compilation, is a Mediterranean bowl of sorts, that uses basic ingredients as the starting point, but can take many additions like spinach and mushrooms to make it even better. It doesn't even have to be served piping hot, which makes it an even bigger winner for a make ahead dinner.
This is one of our favorites, no matter what the season, and reheats great for lunches and snacks throughout the week. I serve ours over white organic rice, but any grain substitution can be used, and if you are grain free, cauliflower rice is a perfect option. If the weather is warm, I love to grill the chicken, but it is equally as delicious when fried up in a caste iron skillet.
Do your thing and make it your own, but below is the basic version of the famous Chicken and Rice bowl. Enjoy getting a healthy dinner on the table in minutes!
What you will need
- 1 cup white organic rice, soaked before cooking (Lundberg)
- 3 boneless, skinless chicken breasts
- 1 cup feta cheese
- 1/2 cup favorite herbs (parsley, mint, basil)
- Sautee'd mushrooms or spinach (optional)
Putting it together
- Before cooking this recipe, soak rice in cold water for a few hours and rinse until water runs clear.
- Next marinate chicken in olive oil, salt, pepper and 1 tsp. dried Oregano
- Cook rice according to directions
- While rice is cooking, grill or saute' chicken
- Cut chicken to desired size, add to cooked rice and toss.
- If you are adding other ingredients, add while chicken and rice are hot. This will help spinach to wilt.
- Top with Feta cheese and herbs
- Serve in big bowls
Optional tip:
I like this dish as is, but my kids like to add a dressing to it. I make a simple vinaigrette.
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp dried oregano
- salt and pepper to taste