I am thrilled to work with Minute® Rice to bring you this quick and easy recipe that is perfect for a weeknight meal. While this post is sponsored, all thoughts and opinions are my own.

Can I tell you about the super delicious dinner I fixed the other night? It is rare that everyone at the table sits down to something they LOVE and will eat everything on their plate. Just like I imagine a lot of families to be, we have a lot of specific food tastes. The winning meal the other night: crispy chicken and asparagus goat cheese rice.

This recipe is so easy to make and was a huge fan with the family. I use Minute® Rice so it cooks while the chicken cooks and everything is ready in less than 30 minutes. I used Minute 100% Whole Grain Brown Rice because I like the nutty flavor of brown rice but you could easily substitute white rice or the Minute® Multi-Grain Medley, which comes in pre-portioned bags, without a huge change in cooking time.

If you’re not feeling like you want to chicken, the rice goes great with just about anything you can cook up. Plus, the rice dish is gluten free which is great for anyone who has gluten sensitivity. 

Crispy Chicken and Asparagus Goat Cheese Rice Ingredients:

Chicken:
4 chicken breasts, pounded  thin
1 cup panko crumbs
1/4 cup grated Parmesan cheese
2 eggs, lightly beaten
Rice:
1 Tbsp oil
1 small onion, diced
2 cups Minute® Whole Grain Brown Rice
2 cups broth or water
1 1/2 cup chopped mushrooms
1 cup asparagus spears, cut into 1-inch pieces
1/4 cup crumbled goat cheese

Let’s Make It:

1) Preheat oven to 375 degrees. Line a rimmed baking sheet with nonstick foil and place in oven while oven preheats.

2) In a shallow dish, combine panko crumbs and Parmesan cheese. Stir to combine. Dip chicken breasts in eggs and then coat with panko crumb mixture. Transfer to hot baking sheet and bake in preheated oven for 20 minutes or until done. 

3) Meanwhile, heat oil in skillet over medium heat. Add onion and cook for 3-5 minutes or until softened. Stir in broth and rice. Bring to a boil and then reduce to simmer. Simmer for 5 minutes. Stir in mushrooms and asparagus and cook for an additional five minutes. Remove from heat and stir in goat cheese. Serve with chicken.

This combination is so delicious. I can’t wait to serve it again for my family. Mathlete isn’t always a fan of asparagus so I may even try switching that out for some fresh green beans. 

What are some of your favorite quick and easy dinner recipes? Have you tried Minute® Rice to help get dinner to the table more quickly? For more recipes and ideas using rice, be sure to join the The Riceipe Club®!

Crispy Chicken with Asparagus Goat Cheese Rice

2016-02-17 01:59:47

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Chicken

1. 4 chicken breasts, pounded thin
2. 1 cup panko crumbs
3. 1/4 cup grated Parmesan cheese
4. 2 eggs, lightly beaten

Rice

1. 1 Tbsp oil
2. 1 small onion, diced

2 cups Minute® Whole Grain Brown Rice

1. 2 cups broth or water
2. 1 1/2 cup chopped mushrooms
3. 1 cup asparagus spears, cut into 1-inch pieces
4. 1/4 cup crumbled goat cheese

Instructions

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with nonstick foil and place in oven while oven preheats.
2. In a shallow dish, combine panko crumbs and Parmesan cheese. Stir to combine. Dip chicken breasts in eggs and then coat with panko crumb mixture. Transfer to hot baking sheet and bake in preheated oven for 20 minutes or until done.
3. Meanwhile, heat oil in skillet over medium heat. Add onion and cook for 3-5 minutes or until softened. Stir in broth and rice. Bring to a boil and then reduce to simmer. Simmer for 5 minutes. Stir in mushrooms and asparagus and cook for an additional five minutes. Remove from heat and stir in goat cheese. Serve with chicken.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/

This is a sponsored post written by me on behalf of Minute® Rice.