Dijon Chicken & Rice with Italian Crookneck Squash

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Having my brother’s family over for dinner is always eventful, especially when I have to consider food allergies and picky eaters.  So I came up with a dinner that took care of everyone.  This Dijon Chicken & Rice doesn’t require a whole lot of fuss and won’t cause much fuss even from the pickiest eaters.  Then my mom suggested some Italian Crookneck Squash to round things off.  I think it was a success 🙂

Dijon Chicken & Rice
2 lbs. chicken (breast, legs, thighs or tenders.  I used tenders since that’s all I had, but legs or thighs with skins left on would really keep the moisture in and make it even better.)
2 cups uncooked white rice
1-2 cups veggies: such as sliced carrots, broccoli, cauliflower, etc.
3 cups chicken broth
1 cup almond milk (great alternative to cow’s milk for allergies)
1/3 cup Dijon mustard
1/4 cup honey
1 tsp. sea salt
1/4 tsp. black pepper
1 tsp. dried parsley flakes
1 tsp. dried rosemary
1/4 cup onion, finely minced
1 garlic clove, pressed

 Preheat oven to 375.  In a 13 x 9 glass dish place uncooked rice followed by chicken and veggies.  Whisk together all other ingredients in a separate bowl. Pour over chicken, rice and veggies. Bake for 45 minutes or until chicken is no longer pink and rice is tender and most of sauce is absorbed.

Serve with easy Italian Crookneck squash

4-5 crookneck squash
1/2 cup Italian dressing

Slice squash evenly and toss to coat with dressing.  Bake at 375 for 5-10 minutes, turn over and continue baking for another 10 minutes.  Serve immediately.
 


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