A classic chicken and rice dish with a few ethnic twists! You were probably cooking up chicken and rice with veggies anyway so just add some Cavender’s and mix it all together! Mixing the veggies and chicken in with the rice makes this dish seems like a whole new meal. If you don’t have Cavender’s Greek Seasoning and you’re thinking, “I’ll just wing it with random spices that sound good,” don’t do it. Just go buy some Cavender’s and thank us later.
Also, some feta or goat cheese would prob upgrade this meal nicely. We saved our calories for a glass of wine, but if cheese is your thing go for it.
INGREDIENTS (Serves 2-3)
- 1 bag of Spinach
- 1 carton of grape tomatoes (optional)
- 1 carton of Portobella Mushrooms
- 1 thawed Chicken Breast
- 1 bag of Uncle Ben’s “Boil in Bag” Brown Rice or any other brown rice, quinoa, etc.
- 1 TBSP butter (optional)
- Cavender’s Seasoning
- Olive oil
- Salt and Pepper
- If it is not already thawed, begin thawing your chicken breast.
- Season your chicken breast with Cavender’s and heat 1-2 TBSPs of olive oil in a frying pan.
- Begin cooking your chicken breast according to these directions. (10 mins on each side) Set a timer for 10 minutes.
- Next, start boiling 4 cups of water for your rice or follow the directions on your rice box.
- Flip the chicken after 10 mins on one side.
- Once water is boiling, add the rice. Set a timer for 12 mins. (or the time on the box directions)
- While the rice and chicken are cooking, rinse and slice your mushrooms. (Try to slice them evenly so that they will cook evenly.) Push mushrooms to the side of the cutting board.
- After the chicken breast has cooked 10 more minutes on the final side, remove it from the heat and lay it on the cutting board to rest for 10 minutes.
- Heat 1-2 tablespoons of olive oil in the frying pan (same one the chicken was in), add mushrooms. Season the mushrooms with salt and pepper.
- If the mushrooms are “crowding the pan”(this means that not all of the mushrooms can lay flat on the bottom of the pan), heat 1-2 tablespoons of olive oil in another pan. (If you have a wok, now is the time to bring it out!) Begin sautéing all of the mushrooms.
- Cut a handful (or however much you want) of grape tomatoes in half.
- When the rice timer goes off, drain the rice and put 1 TBSP of butter underneath the rice. Check on/stir the mushrooms. Once the butter melts, mix it in with the rice.
- When the mushrooms are mostly cooked (about 5 minutes), add the spinach and tomatoes to the pan/wok. Season with salt and pepper.
- While the spinach and tomatoes are cooking, dice the chicken.
- Cook the veggies until the spinach is wilted/shriveled.
- Once the veggies are ready, add the rice and chicken to the pan and season with Cavender’s.
- Stir fry everything until mixed well and warmed through.
- Serve warm and enjoy!
Since everyone LOVES asian fried rice, we thought why not try it with different flavors? We found this to be easy and an excellent excuse to use our wok more. If you don’t have a wok and you cook a decent amount, you should consider getting one. The food we stir-fry tends to go flying over the edges of the pan when we stir… and the wok greatly reduces this problem! 👌🏼
Of course you can add or subtract any veggies you would like to this meal, but we thought these flowed the best. You can also top the bowl of rice and veggies with a Cavender’s seasoned fish filet if you are tired of chicken. Just don’t try to stir fry the fish because it will fall apart and shredded fish isn’t a thing for a reason. 👍🏼
Let us know if you make this meal and what you think! It’s our fav when people tell us they actually cook our stuff.
– Catherine and Ford
If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear any and ALL of your feedback. Thanks for reading!