Chicken & Wild Rice Skillet -- stretching the leftovers into a tasty one-pot meal

You may have already known how a great roast chicken is done, but do you know how to transform the leftovers into a magnificent dish? Guess what, we are going to show you a way!

After a dinner for two and a lunch for two, it was high time that the chicken took a make-over. Given the simple ingredients we had on hand, what could be better than a simple chicken with wild rice? (I simple love saying "wild rice" btw -- it brings out the primal rustic side of human beings, I feel.)

Chicken & Wild Rice Skillet

serves 2

• 2 cooked split chicken breast (or 2 leg quarters)
• 1/2 carrot
• 4 asparagus
• 1 cup frozen brussels sprouts (or fresh ones)
• 1/2 cup wild rice (or a blend with brown rice)
• 1 cup chicken stock
• 1 lemon
• 1/2 red bell pepper
• 1/4 medium onion
• salt and pepper to taste

1. In a skillet, add wild rice (blend) and the chicken stock. Chop the vegetables, cut the lemon in half and arrange them on top of the rice. Spread the chicken on top of the vegetables. 
2. Bring a stock to a boil, reduce the heat to low and let it simmer for about 50 minutes (or until the rice is cooked). Season with salt and pepper. Alternatively, roast in a preheated oven at 350 for an hour. Serve immediately.

Cost:
We are mostly using leftovers here...I would count $3 towards the chicken, $ 0.75 towards brussels sprouts, $0.5 towards the pepper, and $0.75 towards everything else. It came down to $2.5 per serving. (We had some spring beer, namely saison, with the meal which enhances the experience. But it is totally optional. I think the dish has enough flavor to face any taste test).

Nutrition:

Each serving provides 426 calories, It is a good source for Niacin, Vitamin B6, Phosphorous and Magnese, and a very good source of Protein (of course!) Vitamin 1, C and Ka. For more ditailed information, please visit:

Read More http://nutritiondata.self.com/facts/recipe/3075530/2?quantity=2.0&nc=1&autosave=form.info.autosave#ixzz2yMBddH3v