INGREDIENTS:
- 1 Tbsp. olive oil
- 1 lb. chicken tenderloins (I just sliced 1 lb. of breasts into strips.)
- salt and pepper to taste
- ½ cup diced sweet onion
- 2 cloves minced garlic or ½ tsp. garlic powder
- 1 Tbsp. fresh basil or 1 tsp. dry basil
- 1 14.5 oz can DRAINED diced fire roasted tomatoes
- 2 cups low-sodium chicken broth
- 1 cup UNCOOKED wild rice blend
- 1 cup chopped baby spinach
- ½ cup jarred chopped roasted red pepper
- ¼ cup sour cream
- ¼ cup grated parmesan cheese
- ⅔ cup grated mozzarella, evenly divided
DIRECTIONS:
- Heat 1 Tbsp. olive oil in a large oven-proof pan over medium-high heat for 1 minute. Season chicken with salt and pepper on both sides. Add the chicken to the pan and brown for about 1 minute on each side.
- Add ½ cup diced sweet onions to the pan and cook for 1 minute, then add the garlic and basil and cook for 1 more minute. This will release and sweeten the flavors of your onion, garlic, and basil.
- Stir in 1 14.5 oz can of drained, diced fire roasted tomatoes, 2 cups low-sodium chicken broth, and 1 cup of the uncooked wild rice blend. Bring to a boil, reduce to a low simmer, and cover. Cook undisturbed until all of the liquid is absorbed - about 45-50 minutes. (Note that you are cooking the chicken with the rice! When it's done it will be tender and full of flavor as a result.)
- After your rice is done cooking, turn on your oven broiler. Fold in 1 cup of chopped baby spinach, ½ cup chopped roasted red peppers, ¼ cup sour cream, and ⅓ cup of mozzarella.
- Sprinkle the top with the grated parmesan and the remaining mozzarella. Place under your oven broiler for about one minute or so, or until the cheese begins to bubble.
*www.simpleasthatblog.com