Pulled some chicken Breast out and didn’t know what to do with it, came up with this.
Took 3g schmaltz and browned 191g of white onion small dice until tender, added 220g carrots and 106g celery and cooked until they released a decent amount of liquids. Removed and added 6g schmaltz and browned cubed and stripped boneless skinless chicken breast, 500g, each side, added uncooked jasmine rice, 142 g and lightly toasted, then added 141 g spinach, 147 g riced cauliflower, 139 g frozen corn kernels, 408g canned fire roasted tomatos, and the previously removed veggies back into pot along with 2 cups of water, and waited for it to reach a boil then lowered to a simmer, stirring occasionally over 20 minutes until thickened. I added 10g of micro-planed Parm and some red wine vinegar to taste.
No clue on weight of seasonings, as I don’t measure those out.
Split into four servings, one for my wife and I for dinner then for each of our lunches the next day.
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Pulled some chicken Breast out and didn’t know what to do with it, came up with this.
Took 3g schmaltz and browned 191g of white onion small dice until tender, added 220g carrots and 106g celery and cooked until they released a decent amount of liquids. Removed and added 6g schmaltz and browned cubed and stripped boneless skinless chicken breast, 500g, each side, added uncooked jasmine rice, 142 g and lightly toasted, then added 141 g spinach, 147 g riced cauliflower, 139 g frozen corn kernels, 408g canned fire roasted tomatos, and the previously removed veggies back into pot along with 2 cups of water, and waited for it to reach a boil then lowered to a simmer, stirring occasionally over 20 minutes until thickened. I added 10g of micro-planed Parm and some red wine vinegar to taste.
No clue on weight of seasonings, as I don’t measure those out.
Split into four servings, one for my wife and I for dinner then for each of our lunches the next day.