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Quick Fall Veggie, Brown Rice & Chicken Dinner Recipe

  • By Triathlete.com
  • Published Oct 31, 2013

Colorful, seasonal, satisfying and easy! What more could you ask for in a recipe to keep your off-season cooking on track? This recipe can also be customized with the ingredients readily available in your fridge or pantry (for example, if you don’t have brown rice, substitute with quinoa; have fennel to use up, add it in). Plus it makes a big batch, so you are sure to have leftovers.

Ingredients

2 cups diced chicken breast (grilled or rotisserie chicken)
2 cups butternut squash, diced
2 small yellow squash, diced
2 carrots, peeled and diced
2 cups green beans, cut in half (haricot vert used in the picture)
2 cups cooked brown rice
1 tablespoon olive oil
1 tablespoon fresh thyme, finely cut
1 teaspoon salt
½ teaspoon freshly cracked pepper

RELATED – Nutrition Q&A: Winter-Crop Vegetables

Preparation

1. In a large, deep sauté pan, add ½ cup water and the butternut squash. Cook covered for 10 minutes over medium high heat until the water has been absorbed and the butternut squash is al dente.
2. Add the carrots, olive oil, thyme, salt and pepper to the pan and sauté for 5 minutes, stirring gently.
3. Add the yellow squash and green beans to the pan and sauté another 3-5 minutes until the vegetables soften slightly.
4. Turn the heat down to medium and add the chicken and rice to the pan. Stir gently for 3-5 minutes until the chicken and rice are heated through.

Recommendations: Try using a flavored olive oil like roasted garlic or black truffle. Or, spice this recipe up by adding your favorite hot/chili sauce when adding the olive oil.

RELATED: Easy Ways To Eat More Veggies

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra 

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