Chicken Rice Salad II

Name: Chicken Rice Salad II
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 heads lettuce, chopped; 2 skinless, boneless chicken breast halves; 1 Tbsp vegetable oil; 473 milliliters water; 237 milliliters uncooked white rice

Need a gluten free, dairy free, and fodmap friendly main course? Chicken Rice Salad II could be a tremendous recipe to try. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 273 calories, 16g of protein, and 5g of fat. From preparation to the plate, this recipe takes around 1 hour. A mixture of lettuce, chicken breast halves, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Ingredients you will need

Chicken Breast