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First let's go shopping at ALDI and then make a easy and tasty recipe at home! RECIPE:
2 chicken breasts
1 teaspoon each cumin, turmeric, italian seasoning
Two 8 ounce packs of quinoa & brown rice
1 cup beef bone broth
1 cup grated cheddar cheese
salt & pepper
Extra virgin olive oil
Pound the chicken breasts to make them a bit thinner and the same thickness from top to bottom. Make the spice rub by combining the cumin, turmeric, and Italian seasoning in a small bowl. Add a good pinch of salt and spice rub to each breast along with a drizzle of olive oil and rub the spices into the chicken, Flip and repeat. Let the chicken sit for 15 minutes at room temperature.
Meanwhile, preheat a large non-stick pan over medium heat along with 1 tablespoon of olive oil. Add both packs of brown rice and quinoa along with 1/2 teaspoon of salt and a few cracks of pepper. Mix well and cook for 3 minutes then add the bone broth and cook until most of it has evaporated, but the mixture is still wet. Add the cheese, lower the heat, and mix well. Cook another 3 minutes, adding more bone broth if the mixture is too dry. You want it to be wet and saucy like risotto. Remove from heat.
To cook the chicken, preheat a cast iron pan just below medium-heat high heat with 2 tablespoons of olive oil. Once the pan is hot add the chicken breasts and press them into the pan. Cook for 5 minutes then flip and cook another 4 minutes. Only flip the chicken once. Remove the chicken and allow the breasts to rest for minutes until tin foil.
Slice the chicken and lace it on top of the brothy quinoa and brown rice. Serve and enjoy!