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| 4 servings |
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Brown Rice, cooked |
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| 4 cups |
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Low-sodium Chicken Broth |
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| 1 cup |
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Water |
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| 1 |
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Bay Leaf |
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| 4 |
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Chicken Breasts |
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| 1 cup |
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Onion, sliced |
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| 1 cup |
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Mushrooms, sliced |
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| 2 cups |
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Broccoli, sliced |
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| 1 cup |
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Celery, sliced |
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| 1 cup |
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Carrots, sliced |
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| 3 cloves |
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Garlic |
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| 1 tsp |
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Oregano |
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| 1 tsp |
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Basil |
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Salt & Pepper, to taste |
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| 1 |
Cook rice according to package directions. |
| 2 |
In a separate pot, heat chicken broth and water over medium heat and add bay leaf. Once boiling, add diced vegetables and chicken.
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| 3 |
Simmer for 4-7 minutes or until chicken is cooked and veggies have reached desired tenderness. |
| 4 |
Add garlic, spices and brown rice and simmer another 2-3 minutes. |
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| Recipe Source |
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Author: Stacy Yorgason Source: BodyBuilding.com
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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