Quick Stove Top Chicken & Rice
3 chicken breasts, chopped
olive oil to taste
salt & pepper for seasoning
1 1/2 c minute rice
1 1/2 c chicken stock (or two OXO packets)
1 cup chopped frozen cauliflower
1 cup frozen peas
1 cup frozen corn
1/4 tsp onion powder
1 tsp basil
1 tsp oregano
1/8 tsp pepper
1/8 tsp salt
Heat skillet. Add olive oil to taste. Add chopped chicken, season with salt & pepper. Cook thoroughly, about 7-10 minutes.
Meanwhile, prepare rice in chicken stock according to package directions.
Once chicken is cooked through, add frozen vegetables and herbs. Cook on med heat until completely heated, about 5 minutes. Add rice, salt & pepper to skillet. Serve.
Kids can: help to measure/pour ingredients; pick out their favourite vegetables to include.