It’s no surprise for anyone that I’m a bit of a healthy food seeker, so when I come across a recipe that’s healthy and promises to taste delicious, I’m game!
I originally found this recipe in my new cookbook, American Heart association Quick & Easy Meals. But since I’m allergic to following directions, it turned out nothing like the original recipe, but super delicious. The fact the my husband (who may be allergic to healthy food) ate at least 3 servings speaks for itself.
I thought for sure that he would end up staying as far away from brown rice as possible, but he actually scooped a hefty amount on each lettuce petal, covered it with the chicken mixture, and gobbled it up.
I loved the combination of the warm chicken and rice, coupled with the asian-inspired flavors, on top of the cold and crisp lettuce leaves. The crunchy stuff on top is totally optional.
- 1 cup uncooked brown rice
- ½ cup shredded carrots
- 1 pound boneless, skinless chicken breasts, finely diced
- 3 medium green onions, sliced
- 3 medium sized celery, thinly cut
- 2 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice vinegar
- Iceberg lettuce leaves
- Chow main noodles (optional)
- Prepare the brown rice according to directions (1 cup of brown rice to 3 cups of water, cooked covered for 40 minutes).
- Heat the oil in a skillet, then add the chicken. Cook for 4 to 6 minutes, tossing occasionally until the chicken is cooked.
- Add carrots, celery, onions, soy sauce, and vinegar. Cook on low for a couple more minutes.
- Cut the iceberg lettuce head in half and peal off the leaves. Rinse and pat dry.
- Serve by topping the lettuce leaves with brown rice, chicken mixture, and chow main.