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Shredded Chicken with Veggies & Rice


  • Author: Susan Watson, Winnipeg Registered Dietitian
  • Total Time: 20
  • Yield: 6 1x

Description

A quick and easy dinner idea that uses cook ahead chicken


Ingredients

Scale
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 1 cup chopped celery
  • 2 tbsp of minced garlic
  • 4 cups of cooked rice
  • 4 cups of chicken stock
  • 2 cups cooked shredded chicken breast meat
  • 2 cups frozen mixed vegetables
  • 1 tbsp oregano
  • 1 tsp thyme
  • 1/2 tsp of salt

Instructions

  1. Heat oil in a large deep frying pan over medium heat high heat.
  2. Add onions, celery and garlic and cook until onions are transparent and garlic starts to brown.
  3. Then add in the frozen vegetables. Cook until they thaw.
  4. Add in cooked chicken, cooked rice, chicken broth and spices. Stir. Cook for 5 mins or until liquid has evaporated.
  5. Serve, or store in the fridge and heat up later.

Notes

  • Add more celery and more veggies if you like more crunch!
  • Prep Time: 10
  • Cook Time: 20