• 4 chicken breasts, pounded thin
  • McCormick Steak seasoning
  • Butter and olive oil
  • 4 Tbs. sun dried tomatoes in oil, chopped
  • 1.5 cups brown rice (I use Ancient Grains which is a mixture of rice, quinoa and other grains)
  • 3 cups chicken stock
  • 1 bunch curly kale, chopped
  • 1/2 red pepper, choppedIn a
  • 2 shallots, minced
  • 2-3 cloves garlic, minced
  • 1/3 cup chicken stock

For the Chicken:

  1. Sprinkle both sides of the chicken with the seasoning.
  2. In a pan over medium heat add butter and olive oil.
  3. When starting to sizzle add the chicken breasts (may have to do in 2 batches).
  4. When done, top each with the sun dried tomatoes and parmesan cheese.

For the Veggie Rice:

  1. Prepare the rice or ancient grains according to package directions, using stock.
  2. In a pan over medium heat add olive oil.
  3. Add pepper and saute a few minutes, then shallots and garlic.
  4. When softened, add all of the kale – it will wilt down quickly.
  5. Stir and saute, adding more oil if necessary, until cooked through.
  6. Add 1/3 cup stock, cover and simmer a few minutes.
  7. Pour prepared rice into the veggies and mix well.
  8. Season with salt and pepper.
  9. Serve chicken over the rice mixture.