Ingredients
- ¾ cup long-grain rice
- 10 ounces skinless, boneless chicken breast
- 1 pound asparagus
- 6 ounces portobello mushrooms
- 12 medium Greek, Italian or French black olives
- 1 small red onion to yield 1/4 cup finely chopped
- 1 large clove garlic
- 1 sprig fresh oregano to yield 1 tablespoon chopped
- 1 tablespoon olive oil
- ¼ cup balsamic vinegar
- ⅛ teaspoon salt
- Freshly ground black pepper
- 2 slices crusty country bread
- Nutritional Information
Nutritional analysis per serving (2 servings)
757 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 90 grams carbohydrates; 9 grams dietary fiber; 13 grams sugars; 45 grams protein; 90 milligrams cholesterol; 522 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Combine rice and 1 1/2 cups water in heavy-bottomed pot. Bring to boil, reduce heat to simmer, cover, and cook for 17 minutes.
- Prepare stove-top grill, and cook the chicken, browning on both sides, for 7 to 10 minutes.
- Break asparagus at the point where tough stem meets the tender part. Wash, then steam tender asparagus parts over hot water 5 to 7 minutes, depending on thickness.
- Wash, trim and slice mushrooms; as soon as chicken is cooked, grill the mushrooms on both sides until they are soft, 5 minutes.
- Pit olives, and mince onion and garlic. Wash, dry and chop oregano.
- Whisk together the oil and vinegar in a serving bowl; stir in the olives, onion, garlic and oregano.
- Add mushrooms to bowl. And when chicken is cooked, cut it into julienne strips and add it to the bowl.
- When asparagus is cooked, drain and cut into one-inch lengths. Add to serving bowl.
- When rice is cooked, add to bowl and mix ingredients well. Season with salt and pepper. Serve with crusty country bread.
1 hour 20 minutes
Dining and Cooking