Friday, May 7, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Chicken and Rice Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/4 Rotisserie Chicken, removed from bone and chopped

2 Cups Chicken Broth

1/2 Clove Garlic, minced

1/4 Cup Onion, chopped

1/4 Cup Carrots, sliced

1/4 Cup Celery, chopped

1/4 Bay Leaf

Ground Black Pepper to Taste

1/8 Tbsp Dried Parsley

1/4 Cup Jasmine Rice

1/2 Rotisserie Chicken, removed from bone and chopped

4 Cups Chicken Broth

1 Clove Garlic, minced

1/2 Cup Onion, chopped

1/2 Cup Carrots, sliced

1/2 Cup Celery, chopped

1/2 Bay Leaf

Ground Black Pepper to Taste

1/4 Tbsp Dried Parsley

1/2 Cup Jasmine Rice

3/4 Rotisserie Chicken, removed from bone and chopped

6 Cups Chicken Broth

1 1/2 Cloves Garlic, minced

3/4 Cup Onion, chopped

3/4 Cup Carrots, sliced

3/4 Cup Celery, chopped

3/4 Bay Leaf

Ground Black Pepper to Taste

1/3 Tbsp Dried Parsley

3/4 Cup Jasmine Rice

Directions

1. In a large pot, bring broth to a rolling boil and add everything except chicken and rice.

2. Add rice, cover with a lid, and cook at a simmer for 12-15 minutes or until rice is tender, stirring occasionally.  

3. Reduce heat to low and stir in chicken.  

4. Continue heating until chicken is heated through.


Dinner: Cajun Chicken and Rice w/Side Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Thin Cut, Boneless, Skinless Chicken Breasts

2 tsp Cajun Seasoning, divided

1/2 Cup Jasmine Rice

1 1/8 Cups Chicken Broth

1 Tbsp Extra Virgin Olive Oil

 

4 Thin Cut, Boneless, Skinless Chicken Breasts

4 tsp Cajun Seasoning, divided

1 Cup Jasmine Rice

2 ¼ Cups Chicken Broth

2 Tbsp Extra Virgin Olive Oil

 

6 Thin Cut, Boneless, Skinless Chicken Breasts

6 tsp Cajun Seasoning, divided

1 1/2 Cup Jasmine Rice

3 1/3 Cups Chicken Broth

3 Tbsp Extra Virgin Olive Oil

 

Directions

1. Season chicken breasts w/half of Cajun seasoning.

2. In a skillet, heat olive oil on medium to medium high heat. Add chicken to the skillet and sear on each side for approx. 1 minute or until golden brown.

3. Remove chicken from the skillet and set aside.

4. Reduce heat to medium. Add rice, broth, and remaining Cajun seasoning. Whisk together.

5. Add chicken back to skillet and bring to a simmer. Continue simmering for 20 minutes or until all liquid is absorbed and chicken is thoroughly cooked.

Garden Salad

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Romaine Lettuce, chopped

1/4 Cup Cucumber, diced

1/8 Cup Red Onion, diced

1/4 Cup Tomato, diced

1/8 Cup Bell Pepper, diced

1/4 Cup Shredded Cheddar Cheese

1/8 Cup Store Bought Ranch Dressing

4 Cups Romaine Lettuce, chopped

½ Cup Cucumber, diced

¼ Cup Red Onion, diced

½ Cup Tomato, diced

¼ Cup Bell Pepper, diced

½ Cup Shredded Cheddar Cheese

¼ Cup Store Bought Ranch Dressing

6 Cups Romaine Lettuce, chopped

3/4 Cup Cucumber, diced

1/3 Cup Red Onion, diced

3/4 Cup Tomato, diced

1/3 Cup Bell Pepper, diced

3/4 Cup Shredded Cheddar Cheese

1/3 Cup Ranch Dressing (store bought can be used, but see today’s lunch for homemade)

Directions

1. Layer all ingredients in order of preference and drizzle dressing on top.