rice | Nicole M. VandeBoom

I haven’t had a new recipe up since last week. Easter was on Sunday and I have two boys who have been sharing germs. My older one was sick at the end of last week and the baby started it on Sunday evening. With a 101 degree fever! He is still not feeling well. My poor little man. I also tried to get this up before 7am and that didn’t work out with him being sick. Then my 4 year old started in the Kindergarten Prep classroom at his school today. Big day!

The baby had a Dr appointment immediately after that. Then he has been fussy (because he has a cold virus AND a stomach virus!!!) and my kitchen was filthy and needed a good once over. Now I am quick finishing this up while he tries to settle (unsuccessfully) for a nap. Poor sweet sick babe!

I was wearing him while trying to get this meal started last night. He just wanted momma snuggles right around 4:30ish. Then he wasn’t settled in the wrap. Because he doesn’t feel well. Eventually I was able to get him to feel settled and dinner was under way. But it was already almost 5:30. This was a nice quick recipe I whipped up on the fly. It turned out nice and fresh and yummy tasting.

White Balsamic Chicken with Tomatoes

2 boneless skinless chicken breasts
1 Tbsp olive oil
2 Tbsp White Balsamic Vinegar
1 Lemon, juiced
1 clove garlic, pressed/minced
1 tsp Mediterranean basil
1/4 tsp sea salt
1 vine rip tomato, sliced thinly
2 small zucchini
Fresh mozzarella, to taste, and sliced thinly
Volcano Rice

Prepare rice according to package.

Preheat ove to 385

Combine olive oil, white balsamic vinegar, lemon juice, basil, garlic, and sea salt in a small bowl. Whisk to combine. Set aside.

Slice chicken breast into thinner pieces lengthwise. I did this because I was on a time crunch for dinner. They cook a little faster. If you have time to cook them longer, you don’t have to thin them out.

Place in a square baking dish. Pour the olive oil combo over the chicken. Place tomato slices over chicken. Bake uncovered for 20 minutes. Time will increase if you did not thin out chicken.

Meanwhile, use a spiralizer on the zucchini. After the chicken as cooked for 20 minutes, add the zoodles around the edges of the chicken and then some on top of the tomatoes. Cook for another 5-7 minutes until the zucchini begins to look tender.

Add the mozzarella on top of the chicken breasts and cook for another 5-7 minutes. So the cheese gets nice and melted.

Serve over the volcano rice! Drizzle a little extra vinegar over your bowl if desired.

Have I ever mentioned that I love rice? Ha! Forbidden rice is my favorite rice. I discovered it at a restaurant a couple years ago while we were away for the weekend celebrating our wedding anniversary. I then HAD to find it for my own kitchen. I use Lotus Foods Forbidden Rice. As usual, this dish comes with lots of veggies. I had a hankering for something with ginger. It was just sitting there looking lovely at Whole Foods, so I grabbed a knob of it. Then I combined all of these flavors for this light and spicy dish.

Sesame Ginger Chicken with Broccoli and Carrots

1 clove garlic, pressed/minced
1 tbsp sesame oil
2 boneless skinless chicken breasts
1 tsp fresh minced ginger
2 tsp coriander
1tsp cumin
1/2 tsp cardamom
1/4 tsp white ground pepper
1/4 tsp sea salt
2 tbsp rice vinegar
2 small limes juiced (or one large lime juiced)
1/2 tbsp honey
Broccoli. I used 3 small heads of broccoli
Carrots, julienned. I used 4 small/medium carrots.
1 tsp sesame seeds
1/4 c fresh coarsely chopped basil
Red pepper flakes optional and to taste. I recommend them!
Forbidden black rice, prepared

Cut chicken into chunks. Heat the sesame oil and garlic for 1-2 minutes. Add chicken, ginger, coriander, cumin, cardamom, white pepper, sea salt, vinegar, lime juice, and honey. Cook chicken through. Add the broccoli, carrots, and sesame seeds. I covered with a lid to help steam the veggies a bit.

Once the veggies are cooked to your liking add the basil and stir to combine. Serve over the black rice. Sprinkle each dish with red pepper flakes. This is optional but I really loved the kick it had. I sprinkled about 1/4 tsp on my bowl. I skipped it for my little guy. He isn’t so into spicy foods yet. Kid taste buds and all.

Note: I tend to cook my broccoli a little longer so that it is easier to digest. I LOVE broccoli but sometimes it doesn’t agree with me. I have found that if I make sure it is cooked through I have an easier time digesting it. Last night was no exception. I know there is debate over eating cruciferous veggies raw or steamed. As of late, the tide has been turning toward it still being very nutritional to eat them cooked. My take on it is, I want to eat them, but I simply cannot tolerate them raw. I would rather lose some nutrients than be unable to consume them at all.

White Balsamic Chicken with Tomatoes

Sesame Ginger Chicken over Forbidden Rice

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