Creole Chicken and Rice
Roasted Okra
Ingredients
- 2 Tbsp olive oil
- 1½ lb boneless, skinless chicken thighs
- 1 tsp Creole seasoning
- 1 tsp bottled minced garlic
- 1 (8-oz) pkg diced celery, onion and bell pepper mix (see Note)
- 1 (14.5-oz) can diced tomatoes
- 2 (8.8-oz) pouches microwavable long grain rice
Instructions
- Heat oil in a large skillet over medium-high heat.
- Sprinkle chicken with salt and pepper; brown 2 minutes per side.
- Remove from skillet, and keep warm.
- Add seasoning, garlic and celery mix to skillet; sauté 5 minutes or until tender.
- Add tomatoes and chicken; cook 10 minutes or until chicken is done.
- Meanwhile, microwave rice according to package directions.
- Serve chicken and vegetables over rice.
Side Dish Ingredients
- 2 lb okra
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 375°F.
- Place okra on a large rimmed baking sheet.
- Toss with olive oil and desired amount of salt and pepper.
- Bake 20 minutes, stirring once.
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