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Chicken (or veggie chayote) and rice Recipe

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This recipe for Chicken (or veggie chayote) and rice is from Greater Gnadt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless chicken breasts (for vegetarian, substitute 2 diced chayote)
1 cup wild and brown rice mix
2 cups almond milk
2 tablespoon cooking sherry
1 tablespoon balsamic vinegar
Italian dressing
Moore's ranch/buffalo sauce (or ranch dressing with 6 dashes of Tabasco sauce)
Feta cheese
Mrs. Dash seasoning (or another own favorite, like season-all)
Directions:
Directions:
Bake chicken breasts at 350 deg for 15 min, doused in Italian dressing (this can be done ahead and stored in fridge)

Fix rice mixture according to directions (usually 20 min simmer, covered), substituting almond milk for water (usually 2X liquid to rice), and adding cooking sherry and vinegar

Dice the chicken (or chayote) and reheat doused in the ranch/buffalo sauce to be ready with the rice

Serve the reheated chicken (or chayote) over the rice, sprinkled with feta and seasoning of choice
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Chayote is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash

 

 

 

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