Thursday, October 15, 2015

Marinara Chicken with Vegetables over Rice

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Bradley isn't a picky eater at all (in fact, he eats almost everything) so it's usually not a struggle to get him to eat his fruits and vegetables. The only thing that prevents him is when he sees something else on the table that he would rather have instead. Or when we're eating around family/friends because he would rather play (obviously)! Hiding vegetables in something he loves, like pasta, takes the fight out of those rare dinnertime instances and helps mama know that her baby is getting his nutrients. Plus this is super quick and easy (and the adults in Bradley's life enjoyed it just as much). Enjoy!
Printable Recipe

  • 2 tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 yellow onions, sliced thin
  • 1/2 green bell pepper, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 1 cup sliced mushrooms
  • 1/2 (15 oz.) can petite diced tomatoes, drained
  • 1 jar of your favorite marinara sauce
  • Salt and pepper, to taste
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • Dash of red pepper flakes (optional)
  • 1 cup dried rice, cooked according to package directions

Heat olive oil in a large frying pan.

Add the chicken to the pan and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from the pan. 

Add remaining 1 tbsp. oil to the pan and add the onions, bell peppers and mushrooms. Saute for 5-6 minutes or until vegetables begin to become tender.

Add the chicken back in the pan. Add the drained diced tomatoes, marinara sauce, salt, pepper, basil, parsley and red pepper flakes. Stir to combine and cook for 3-4 minutes over low heat until heated. 

Serve over rice.

Source: SK Original

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