Ingredients 2 (6-ounce) skinless, boneless chicken breast halves 3/4 teaspoon salt, divided 3/4 teaspoon black pepper, divided Cooking spray 3/4 cup uncooked long-grain rice 3 tablespoons fresh lemon juice 2 tablespoons olive oil 1/3 cup dried cranberries 1/4 cup diced celery 1/4 cup thinly sliced green onions 1/4 cup diced red bell pepper 1/4 cup chopped pimiento-stuffed olives 12 green leaf lettuce leaves, torn 1/4 cup thinly sliced green onion tops 4 lemon wedges Preparation 1. Preheat oven to 400°. 2. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven; bake at 400° for 8 minutes or until done. Remove chicken from pan, and let stand for 5 minutes. Shred chicken, and chill for 30 minutes. 3. Cook rice according to package directions, omitting salt and fat. Coat a jelly-roll pan with cooking spray. Spread rice in an even layer in pan; chill for 30 minutes. 4. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, juice, and oil in a large bowl, stirring with a whisk. Add chicken, rice, cranberries, and next 5 ingredients (through lettuce) to juice mixture in bowl, and toss gently. Divide the rice mixture evenly among 4 plates, and sprinkle with green onion tops. Serve with lemon wedges.
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One ingredient five ways: BasilMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
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