Asparagus and Provolone Stuffed Chicken with Roasted Beets and Lemon Pepper Rice

Asparagus and Provolone Stuffed Chicken with Roasted Beets and Lemon Pepper Rice

Last night I decided to reorganize my whole kitchen. I went grocery shopping and came to the shocking realization that nothing in my kitchen was in the right place and I HAD to reorganize it. I switched up my whole pantry, cleaned out my fridge and my freezer, the whole nine yards. Afterwards, when everything was finally in its place, I still had to make dinner and I promised myself that I wouldn’t order a pizza (have I mentioned how much I LOVE pizza?). So I made this. It’s easy, it’s healthy and it’s delicious. Make it tonight.

beets

Do you, like me, ever get the urge to reorganize everything in one night. The day before yesterday everything in my kitchen was fine but last night it all had to be rearranged. It’s a compulsion and I’m so happy with everything after it’s over but then for some reason I have to redo it all again in a couple months. I figure in a couple years everything will finally be where I want it to be.

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Anyways, my weirdness aside, it’s time for me to share this recipe with you. I think the real winner here are the beets quite honestly. The chicken was predictably wonderful but the beets really stole the show. They have such a distinct flavour and the combination of balsamic vinegar and savory spice really enhanced that flavour.

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Ingredients 

  • 2 chicken breast
  • 4 thin slices of provolone cheese
  • 4 stalks of asparagus
  • 4 beets, sliced
  • 1 cup basmati rice
  • 2 cups water
  • 2 teaspoons lemon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon pepper
  • 1 teaspoon savory

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Directions

  1. Preheat your oven to 400° and line a baking sheet with tin foil. I’ve gotten into the habit of cooking everything on the same sheet and making a divider out of the tin foil so that the meat juices don’t go into the vegetables and it’s worked really well.
  2. Cut deep slices into the chicken breast lengthwise and layer the cheese and asparagus inside. Tie the chicken breast closed with some string and put it on your baking sheet.
  3. Lay your sliced beets on your baking sheet, mix oil, vinegar, savory, and pepper together and then brush onto the beets.
  4. Put it all in the oven for 30 minutes or until the chicken breast is cooked through.
  5. Boil water and lemon pepper, decrease heat to low, add rice, and cover for 8-10 minutes or until the water is absorbed.
  6. Eat.

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And that’s all there is to it. This would also be a good meal for when guest come over. Delicious all around! Happy eating, everyone!

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