Group #2: Cherry Tomatoes, Snap Beans, Thyme
Hands-on time: 15 minutes or less
Yield: 6 servings
Fresh, hearty, and satisfying, Summer Chicken and Rice is the perfect one-pan, quick-and-easy warm weather dinner. Tomatoes aren’t cooked in this recipe, only softened slightly so they become bursts of flavor. Serve this dish with a side salad, if desired.
- 3 Tbsp olive oil
- ½ red onion, diced
- ¼ lb snap beans, chopped
- 3 Tbsp chopped thyme
- 1 packet ranch dip mix or 3-4 Tbsp favorite herb-based seasoning blend
- 3 cups pre-cooked or "ready" rice
- 1 cup chicken stock
- 4 cups shredded or chopped pre-cooked chicken
- Salt, to taste
- 2 cups cherry tomatoes, halved
In a large skillet over medium heat, warm olive oil and add onion. Saute until onion begins to brown, about 3 minutes. Add snap beans and saute until their color brightens and they start to soften, about 2 minutes.
Stir in thyme and seasoning blend. Add rice, stock, and chicken, mixing thoroughly. Simmer for 2-3 minutes, stirring often so rice doesn’t stick. Add additional salt to taste, if desired.
Stir in cherry tomatoes and remove from heat. Serve immediately.
▢ 1 red onion
▢ 1 packet ranch or other herb seasoning blend
▢ 16 oz pre-cooked frozen or “ready” rice
▢ 8 chicken stock
▢ Pre-cooked chicken (½ - ¾ lb)
▢ 1 bag salad greens
▢ Salad dressing of choice
▢ Olive oil
▢ Cherry tomatoes
▢ Snap beans