I came up with this recipe after passing a fire roasted corn salsa. I was walking around the store trying to figure out what I was going to do with the read and orange bell peppers I had at home and a request for a chicken dinner; the salsa had the same colors, so I was inspired to create a colorful dinner with chicken.
Batch of asparagus
1 red bell pepper
1 orange bell pepper (of course you can use any color combo you want)
Handful of carrots
1 chicken breast
1 serving of Brown rice
1 small can of water chestnuts
Bragg liquid aminos (if you've never had it, it's similar to soy sauce, but not as salty and has a different taste)
Handful to unsalted peanuts
Salt and pepper
Heat the oven to 350*
Line a 9x9 baking pan with the asparagus, add a little butter and a dash of salt
Put the asparagus in the oven
Prepare a service of brown rice (follow directions on the box) - typically it's 1 cup of rice with 1 2/3 cup water with a dash of salt, heat over low for 15 minutes
Start cooking the chicken (add pepper to taste) on low while slicing the bell peppers, carrots, and water chestnuts
Combine the bell peppers, carrots, water chestnuts, and peanuts in a pan with a little butter to warm up for about 3 minutes
Add the bell peppers, carrots, water chestnuts and peanuts on top of the asparagus with a dash of Bragg liquid aminos and put it back in the oven
Once the chicken is ready, cut it into bit size pieces and add to one side of the asparagus and veggie dish in the oven (will be easier to pick off the chicken later when plating the dinner)
When the rice is ready, take the asparagus and veggie dish out of the oven
I was feeling fancy, so rather than throwing everything onto a plate, I decided to make a nice presentation. I served the dinner by lining the dinner plates with the asparagus, then a thin layer of rice, and added all the bell pepper and veggie mix on top with the chicken on the side.
This recipe is enough for 3 - 5 people depending on portion size. It was defiantly too much to two.