It's Fiber Drink days again!!! Yay!
Anyways.. moving on.
I have been working to eat 5 smaller meals a day instead of just 3 meals with a snack. I get hungry more quickly than every 4 hours, especially on days that I've been working out. This has worked well for me. I will cook 1 meal, and then just eat small portions of it throughout the day.
A cleanse friendly recipe I found on Rachel Ray has been delicious!
It was on her show this week. It is Grilled Lemon and Orange Chicken with Garlic Wild Rice.
http://www.rachaelrayshow.com/food/recipes/18518_grilled_lemon_orange_chicken_with_roasted_garlic_rosemary_brown_and_wild_rice/index.html
copy and paste that link.
Now, since i can't just follow a recipe:
I sauteed some shitake mushrooms, then cooked the rice in the pan with that. I used almond slivers instead of pine nuts for less fat, and I used homemade chicken stock. I always have roasted garlic in the freezer, or you can just use garlic powder.
Since I like to prep on Sundays: I always have chicken stock from roasting a chicken on Sundays. I just keep it in glass jars in the fridge. I skim off the fat, and have perfect homemade chicken stock for soups, or to cook this rice in.
I also used my cast iron grill skillet for the lemons and orange, and an actual grill for the chicken.
I can not express how delicious this meal is!
- 1 bulb garlic, end cut to expose the cloves
- EVOO – Extra Virgin Olive Oil, for drizzling
- 1 cup wild-and-brown rice blend, such as Whole Foods brand, or make your own blend from bulk bins at market (1 part wild rice to 4 parts brown rice)
- 2 1/4 to 2 1/2 cups chicken stock
- 3 tablespoons fresh rosemary, 3 stems, finely chopped
- 1/4 cup toasted pine nuts
- 3 tablespoons olive oil, divided
- 1 1/2 pounds boneless, skinless chicken
- 1/2 teaspoon crushed red pepper*
- Salt and pepper*
- 1 small red onion, cut into 6 slices
- 3 4- to 6-inch skewers, soaked in water
- 2 lemons, halved
- 1 blood orange or navel orange, halved
- Baby kale or arugula, a few handfuls to garnish
- * I use my own Italian seasoning blend or my 24/7 Seasoning Blend rather than salt, pepper, red pepper. If you like, swap salt, pepper and red pepper for your favorite seasoning blend.
PREPARATION
Preheat oven to 400°F. Place garlic
bulb on a piece of foil, drizzle with EVOO and wrap tightly. Roast 40
minutes or so until cloves are soft and light golden in color. Cool to
handle then squish cloves from skins into a bowl and mash into a paste.
Place 1 cup rice blend and 2 1/4 cups stock in a pot with 1 tablespoon olive oil. Whisk in garlic
paste and add rosemary, salt and pepper. Bring to boil then reduce heat
to simmer. Simmer 30 minutes, stirring occasionally, turn off heat and
let stand 10-15 minutes. Fluff with fork and add the pine nuts. If rice gets a little dry before it’s fully cooked, add another 1/4 cup stock.
Heat a grill pan over medium-high heat or prepare an outdoor grill.
Slice the chicken
breast thinly, working across the breast, into large medallions.
Lightly pound to make the medallions thinner. Dress with about 2
tablespoons olive oil. Season with red pepper and liberally with salt
and black pepper or use your favorite seasoning blend. Secure the onion
slices on the bamboo skewers.
Grill the chicken about 2 minutes on each side and remove medallions to
platter. Grill onions until marked and tender, 7-8 minutes. Grill cut
citrus until charred and well-marked, about 4 minutes. Douse the chicken
with grilled citrus juices and let stand for about 15 minutes and up to
1 hour.
- 1 bulb garlic, end cut to expose the cloves
- EVOO – Extra Virgin Olive Oil, for drizzling
- 1 cup wild-and-brown rice blend, such as Whole Foods brand, or make your own blend from bulk bins at market (1 part wild rice to 4 parts brown rice)
- 2 1/4 to 2 1/2 cups chicken stock
- 3 tablespoons fresh rosemary, 3 stems, finely chopped
- 1/4 cup toasted pine nuts
- 3 tablespoons olive oil, divided
- 1 1/2 pounds boneless, skinless chicken
- 1/2 teaspoon crushed red pepper*
- Salt and pepper*
- 1 small red onion, cut into 6 slices
- 3 4- to 6-inch skewers, soaked in water
- 2 lemons, halved
- 1 blood orange or navel orange, halved
- Baby kale or arugula, a few handfuls to garnish
- * I use my own Italian seasoning blend or my 24/7 Seasoning Blend rather than salt, pepper, red pepper. If you like, swap salt, pepper and red pepper for your favorite seasoning blend.
PREPARATION
Preheat oven to 400°F. Place garlic
bulb on a piece of foil, drizzle with EVOO and wrap tightly. Roast 40
minutes or so until cloves are soft and light golden in color. Cool to
handle then squish cloves from skins into a bowl and mash into a paste.
Place 1 cup rice blend and 2 1/4 cups stock in a pot with 1 tablespoon olive oil. Whisk in garlic
paste and add rosemary, salt and pepper. Bring to boil then reduce heat
to simmer. Simmer 30 minutes, stirring occasionally, turn off heat and
let stand 10-15 minutes. Fluff with fork and add the pine nuts. If rice gets a little dry before it’s fully cooked, add another 1/4 cup stock.
Heat a grill pan over medium-high heat or prepare an outdoor grill.
Slice the chicken
breast thinly, working across the breast, into large medallions.
Lightly pound to make the medallions thinner. Dress with about 2
tablespoons olive oil. Season with red pepper and liberally with salt
and black pepper or use your favorite seasoning blend. Secure the onion
slices on the bamboo skewers.
Grill the chicken about 2 minutes on each side and remove medallions to
platter. Grill onions until marked and tender, 7-8 minutes. Grill cut
citrus until charred and well-marked, about 4 minutes. Douse the chicken
with grilled citrus juices and let stand for about 15 minutes and up to
1 hour.
