After the holidays when your fridge is empty and you have eaten literally everything you could ever want over Christmas and to ring in the new year…. you need a detox. At least that is how I am feeling. I am tired of eating out (Cane’s and slims I’m talking about you) and need just a healthy yet hearty dinner. Well, one recipe that comes to mind is one of my weeknight favorites. Every time I make it I wonder why I don’t make it more. I remember the last time I had this I mentioned to a friend “remind me that I love this and should make it the next time I can’t decide what to have for dinner.” This recipe calls for chili sauce and sometimes I have a hard time finding it. Especially when I go to little Walmart as opposed to big Walmart. My CPG friends are shaking their heads as they read this because that’s how I have always distinguished between the neighborhood Walmart and the supercenter (I know I am not the only one.) If your grocer doesn’t have chili sauce use 1/2 cup of tomato sauce. I serve this over brown rice with a side roasted asparagus. You can serve it over any rice you want!
Sidenote: I added Tony C’s seasoning to the tomato sauce to give it some zest –you can add Tony C’s to the chili sauce if you want but if using tomato sauce instead then definitely add it!
(I feel like I should be in Louisiana eating this dish btw)
Yields: 4 servings
2 Tbsp. olive oil, divided use
1 cup dry brown rice or any rice of your choosing
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into pieces
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup chili sauce (Heinz) OR Tomato Sauce (I prefer chili sauce over tomato)
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper
1. Cook rice according to the bag or box!
2. While rice is cooking, heat remaining 1 Tbsp. oil in another medium nonstick skillet over medium-high heat.
3. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
4. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
5. Reduce heat to medium. Add tomatoes, chili or tomato sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes. — If you used tomato sauce and not chili then add Tony C’s.
6. Divide rice between four serving plates; top evenly with chicken mixture.
Recipe adapted from Beachbody.com