THE NICEST RICE

Rosemary Chicken with Sweet Potatoes and Wild Rice

Easy Cooking, Great Results

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INGREDIENTS

  • 1 Cup Della Basmati & Wild Rice
  • 2 teaspoons canola or olive oil
  • 1 cloves garlic, minced
  • 1 stalk of fresh rosemary
  • 1 tsp onion powder
  • 2 sweet potatoes, cubed
  • 4 chicken breast tenderloin
  • 1 lemon, thinly sliced
  • Salt & pepper to taste
  • Parsley as garnish

Step 1

  • Cook Della Basmati & Wild Rice blend as instructed. Prep the vegetables and herb.

Step 2

  • Heat up a nonstick pan that’s and add  oil to the pan and heat it on medium heat. Put in some garlic, rosemary, a little salt, and pepper to taste. 
  • Add the sweet potatoes and mix them so they’re coated with the oil and spices.Cover the pan and let it cook for 5 minutes without stirring.

Step 3

  • Move the potatoes to one side of the pan. Add some more oil on the empty side. Place the chicken next to the sweet potatoes and sprinkle salt, pepper, and onion powder on it.Cook uncovered for 8 minutes.
  • After 8 minutes, stir the potatoes and flip the chicken. Sprinkle more salt, pepper, and onion powder on the chicken. Place lemon slices on top of the chicken. Cover the pan again and cook for another 8 to 10 minutes.

Step 4

  • Garnish with parsley. Enjoy!