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Zesty Chicken with Brown Rice
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Created by scottdeleeuw, Thursday, 04 November 2010

Here's a healthy recipe with a great carb-to-protein ratio. Lean chicken, veggies, and fiber-rich brown rice make this one-dish wonder a perfect meal. Makes great leftovers for lunch the next day, too!

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4 servings

  • 2 cups brown rice
  • 4 cups water
  • 4 skinless, boneless chicken breast halves, cut into 1-inch strips
  • 1 can diced tomatoes, low-sodium
  • 1 cup green chili sauce, low-sodium
  • 1-1/2 cups green pepper, chopped
  • 1-1/2 cups celery, chopped
  • 1/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh basil, chopped (or 1 tsp. dried)
  • 1 Tbsp. fresh parsley, chopped (or 1 tsp. dried)
  • 1/4 tsp. crushed red pepper
  • 3/4 tsp. salt
  • 3 Tbsp. olive oil



Heat 2 Tbsp. of olive oil in a large pot on medium heat. Add rice and stir until it starts to crackle (about 2 minutes). Add water and 1/2 tsp. of salt. Cover pot and bring to a boil, then reduce heat and allow to cook for about 30 minutes, until rice is soft. In a deep skillet, add 1 Tbsp. of olive oil and preheat over high heat. Cook chicken in skillet until no longer pink (about 4 minutes). Reduce heat and add all other ingredients. Bring to a boil, then reduce to a simmer and cover for 10 minutes. Serve over the cooked brown rice.


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