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Dilled Chicken with Mushrooms and Rice
Recipe is from the American Heart Association's Meals in Minutes cookbook
Ingredients
Vegetable oil spray
1 1/2 cups chopped onion (yellow preferred, about three medium)
1 pound chicken tenders or tenderloins, all visible fat removed
8 ounces pre-sliced fresh mushrooms
2 cups water
1 cup uncooked rice
1 tablespoon dried dill, crumbled
1/4 to 1/2 teaspoon salt
2 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
Paprika (optional)
Directions
Heat a 12-inch nonstick or Dutch oven over medium-high heat. Remove from heat and spray with vegetable oil spray. Add onions and cook for five minutes or until translucent, stirring frequently.
Meanwhile, rinse chicken and pat dry with paper towels. If using tenderloins, cut into strips about 1/2-inch wide. Add chicken, mushrooms, water, rice, dill and 1/2 teaspoon salt to onions, stirring well; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until water is absorbed and rice is tender. Remove from heat.
Stir in lemon juice and 1/4 teaspoon salt. Drizzle with olive oil, and then sprinkle lightly with paprika.