This recipe was chosen on impulse one morning while I was browsing for a new dinner to make. Found at Confections of a Foodie Bride, I modified as I cooked (something I almost never do) and it turned out so much better than I thought.
As for the chicken, I’d forgotten that the recipe called for chicken in the first place and I didn’t have any prepared so I put it all in my tiny crock pot with the salsa, turned it up to high and let it go for about 2 1/2 hours. It came out perfect and required almost no prep other than breaking it up before adding it to the main dish.If you have cooked chicken or prefer to cook it on the barbeque, omit the salsa. I opted to go for long grain brown rice, and started it cooking when there was about an hour to go on the chicken so it’d all come together at the same time.
The edamame came straight out of the freezer, then was tossed into a colander and run under hot water several times while the rice cooked. Then I salted them liberally with course sea salt and then set them aside until ready to combine with the main dish
- 1/2 cup salsa
- 1.25 lbs. chicken tenderloins, cooked and chopped
- 2 cups brown rice (1 cup if you want fewer leftovers)
- 4 cups chicken broth (2 cups if you only use 1 cup of rice)
- 1/4 cup orange juice
- 1 large lime, juiced
- 1 Tablespoon + 1 teaspoon olive oil
- 1 teaspoon ground ginger
- 16 oz. frozen shelled edamame, thawed and liberally salted
- 1 large red bell pepper diced
- 2 small avocados, sliced
- Small handful of cilantro, chopped, for garnish
- Cook chicken and salsa in small crockpot on high for 2 hours or until done.
- Cook brown rice, according to package directions, in chicken broth.
- In a large bowl, whisk together orange juice, lime juice, oil, and ginger.
- Add thawed and salted edamame, red bell pepper, and chicken, tossing to coat.
- Spoon mixture over brown rice and garnish with avocado slices and cilantro.
This made enough for the five of us with at least enough leftover for two full lunches…and then some.