Healthy and Delicious Stewed Chicken and Duck with Rice!

Looking for a healthy, delicious, and easy-to-follow recipe? Look no further! This stewed chicken and duck with rice recipe is perfect for any occasion.

Ingredients:

-1 lb. boneless, skinless chicken breasts or thighs -1/2 lb. boneless, skinless duck breasts or thighs -1 yellow onion, chopped -3 cloves garlic, minced -1 cup long grain white rice -2 cups low sodium chicken broth -1/4 cup white wine vinegar -2 tablespoons extra virgin olive oil -1 teaspoon dried thyme leaves -1/4 teaspoon freshly ground black pepper -Kosher salt, to taste Optional garnishes: Fresh parsley leaves, chopped green onions, lemon wedges Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large ovenproof skillet or Dutch oven over medium heat, heat olive oil. Add onion and garlic; cook until softened, about 5 minutes. 3. Add chicken and duck; cook until browned on all sides. Stir in rice, chicken broth, white wine vinegar, thyme leaves, pepper, and salt. Bring to a simmer. Cover and place in the preheated oven. Bake for 30 minutes or until the chicken and duck are cooked through and the rice is tender. 4. If using an ovenproof skillet, let the dish stand for 5 minutes so that the liquid can thicken slightly before serving. If using a Dutch oven, remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley leaves if desired. Enjoy!

A fast and easy way to make a hearty meal!

There is nothing like a good, hearty meal to fill you up and keep you going. And if you are looking for an easy way to make one, look no further than this recipe!

This dish is simple to make and can be tailored to your liking. You can add any type of meat or vegetables you like, making it the perfect meal for any occasion.

Ingredients:

-1 pound ground beef -1 onion, chopped -1 green pepper, chopped -2 cups cooked white rice -1 can diced tomatoes, undrained -1 can red kidney beans, drained and rinsed -1 tsp chili powder -1 tsp garlic powder -salt and pepper to taste

Instructions:

1. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
2. Add the onion and green pepper and cook until softened. 3. Stir in the cooked rice, diced tomatoes with juice, kidney beans, chili powder, garlic powder, salt and pepper. Cook until heated through. Serve immediately.

Packed with protein and flavor!

There's a reason black beans are a mainstay in so many Mexican dishes—they're packed with protein and flavor! This recipe features black beans as the star, but feel free to mix it up with your favorite bean variety.

Ingredients:

1 tablespoon olive oil 1 white onion, chopped 3 cloves garlic, minced 1 bell pepper, chopped 2 cups vegetable broth 1 (15 oz) can black beans, drained and rinsed 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon smoked paprika Salt and pepper, to taste Optional toppings: Shredded cheese Sour cream Diced avocado Hot sauce Cilantro, for garnish Instructions:

Heat the oil in a large pot over medium heat. Add the onion, garlic, and bell pepper and cook until soft, about 5 minutes.

Add the vegetable broth, black beans, chili powder, cumin, smoked paprika, salt and pepper. Bring to a simmer and cook for 10 minutes.

Serve with shredded cheese, sour cream, diced avocado, hot sauce and cilantro.

You won't believe how simple it is to make this dish!

This dish is both delicious and healthy. What could be better?

Ingredients:

1 lb boneless, skinless chicken thighs

1 tbsp olive oil

2 cups Brussels sprouts, trimmed and sliced

1/4 cup balsamic vinegar

1/4 cup honey

Sea salt and freshly ground black pepper to taste

Instructions:

 Season the chicken thighs with sea salt and freshly ground black pepper to taste. Heat olive oil in a large skillet over medium heat. Add the seasoned chicken thighs to the skillet and cook for about 4 minutes per side, or until golden brown and cooked through.   Add the Brussels sprouts to the skillet and cook for 3-5 minutes, stirring occasionally, until slightly softened.   In a small bowl or jar, whisk together balsamic vinegar and honey. Pour the balsamic vinegar mixture over the Brussels sprouts and chicken thighs in the skillet and stir to combine. Serve warm. Enjoy!