Parmesan Chicken and Rice

Adapted from

1 tbsp. / 15 ml olive oil

1 medium onion, chopped

1 clove garlic, minced

1 tbsp. / 15 ml fresh thyme, minced

1 cup / 250 ml fresh mushrooms

3/4 lb. / 360 g skinless boneless chicken breast, cubed

2 tbsp./ 30 ml sherry vinegar

1 tsp. / 5 ml honey

1/2 tsp. / 2 ml freshly-ground black pepper

2 cups / 500 ml cooked brown rice

1/2 cup /125 ml low-sodium chicken broth (or vegetable!)

1 ounce / 30 g freshly-ground Parmesan cheese

2 tbsp. / 30 ml parsley, chopped

Prepare vegetables for salad. For dressing, whisk together 1 tbsp. / 15 ml each Dijon mustard, balsamic vinegar, and extra-virgin olive oil. Arrange salads on plates and drizzle with dressing.

Heat oil in  a large skillet over medium-high heat. Add the onion, garlic, thyme and mushrooms, saute 5 minutes or until onion i s tender. Add chicken; cook 4 minutes, stirring, or just until it is lightly browned. Add pepper, deglaze with sherry. Add honey, rice, and broth.  Bring to boil, cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.

Stir in cheese, serve, sprinkled with parsley.

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