Ingredients – 5 Portions:
- – 1 Tbsp olive oil
- – 1 lb chicken tenderloins
- – ⅛ tsp salt
- – pepper to taste
- – ½ Cup diced sweet onion
- – 2 cloves minced garlic or ½ tsp dry
- – 1 Tbsp fresh basil or 1 tsp dry
- – 1 (400g) oz can diced fire roasted tomatoes, drained
- – 2 Cup low-sodium chicken broth
- – 1 Cup 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
Heat 1 Tbsp olive oil in a large oven-proof pan over medium-high heat for 1 minute. Add the chicken tenderloins to the pan and brown for about 1 minute on each side and season with salt and pepper. I recommend 2-3 tenderloins per person depending on how big of eaters you have in your home.
Add ½ C 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 (400g) can of drained, diced fire roasted tomatoes, 2 C low-sodium chicken broth, and 1 C of 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 minutes. This is just like cooking plain old rice. 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 C of chopped baby spinach, ½ C chopped roasted red peppers, ¼ C sour cream, and ⅓ C of mozzarella. Use pre-washed spinach and pre-grated cheese to save time. Take the time to arrange the chicken in a pretty pattern over the rice mixture if you like, then sprinkle with the grated parmesan and the remaining mozzarella. Place under your oven broiler for 30 sec to a minute until the cheese begins to bubble.* Serve immediately.