A new family favorite here in our home, this meal was scarfed down in moments. Some days it's like pulling teeth to get my kids to eat something healthy. True story, my son upon seeing this did all sorts of convulsions and gags, looking at his plate like it was regurgitated who knows what.
In true Calvin and Hobbes style, this is exactly what Aerro looked like.
And then he had a bite. (We have a 2 bite rule on any and everything in our home.) His eyes lit up like a Christmas tree. Direct quote. "WOW! This is ACTUALLY good! I got to tell Avoni (who was still in her room at the time)! AVONI, AVONI!!! THIS CHICKEN IS NOT DISGUSTING!" Thanks for the vote of approval, Aerro. :-)
And so, I will post the recipe. I also turned the meal into a cold layered sandwich wrap and a grilled pita pizza (minus the carrots) with mozzarella added the next day. All ways were reviewed well!
Rice Pilaf by Peggy Seppala
1/2 stick butter
1 cup rice
2 cups water
1 tsp (or 2 cubes) chicken bouillon
Melt butter in saucepan. Add rice and cook on medium until golden colored. pour into 8x8 pan or pie plate. Bring water and bouillon to a boil. Pour over rice. Bake, covered, at 350 for 30-40 minutes.
Glazed Orange Carrots by Donna Suomi
1/4 cup cranberries (I did not use)
1 lb baby carrots, sliced thin
1/2 tsp salt
2 tablespoons sugar (I used brown)
1/4 cup chicken broth
1/2 tsp orange zest (I used freshly grated)
1/4 cup orange juice
1 tablespoon butter
Bring cranberries, carrots, salt, 1 tbsp sugar, chicken broth, orange zest, and orange juice to a boil in a large, covered skillet. Simmer about 5 minutes. Uncover and increase heat to high and boil about 1-2 minutes. Add butter and remaining sugar. Cook until carrots are tender and glazed a light golden color, about 3 minutes. Season with pepper and serve.