Either you like it or hate, it but at least try it! Serve with fruit and rolls.
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 3 eggs
- 1 tablespoon olive oil
- 2 bonelesss skinless chicken breasts , bite-size pieces
- 3 tablespoons olive oil
- 1 teaspoon vinegar
- 1 teaspoon salt
- 0.25 teaspoons pepper
- 1 cup tomatoes , diced
- 1 bunch raw broccoli , with stalk, chopped
- 1 cup frozen peas , thawed
- 1 cup frozen corn kernels , thawed
Instructions
-
1
Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
-
2
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
-
3
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
-
4
Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.
Nutrition Facts
Per serving
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