Indy Style

This recipe puts a spin on classic chicken & rice

Chicken & Rice, it’s a classic dish that’s always fun to switch up a bit, and today Jolene Ketzenberger of The Signature Table and Eat Drink Indy did just that with us today in the Indy Style kitchen. She made a Greek-inspired recipe and an Asian-inspired recipe, both using many ingredients you likely already have on-hand. Take a look at the recipes below.

Greek Chicken and Rice (Serves 4)

Ingredients:

  • 1 1/3 pounds boneless skinless chicken breasts, cut into 1-inch  cubes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
  • 1 jar (12 ounces) roasted sweet red peppers, drained and chopped
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1/3 cup Greek olives, sliced
  • Rice for serving
  • Chopped fresh parsley
  • Feta cheese

Directions:

  • Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes.
  • Serve over rice; garnish with parsley and feta.

Adapted from tasteofhome.com

Honey Garlic Chicken and Rice (Serves 4)

Ingredients:

  • 2 teaspoons vegetable oil
  • 1 1/3 pounds boneless, skinless chicken breasts, cut into cubes Salt and black pepper
  • 3 tablespoons honey
  • 3 tablespoons low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional) Brown rice, sliced green onions, sesame seeds, lime wedges for serving

Directions:

  • Heat olive oil in a large skillet over medium-high heat.
  • Lightly season the cubed chicken with salt and pepper. Add the chicken to the skillet and brown on one side, about 3-4 minutes.
  • Meanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.
  • Add the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through, 4-5 more minutes.
  • Serve with rice and top with green onions, sesame seeds and a squeeze of lime juice, if desired.

Adapted from familyfoodonthetable.com

For more from Jolene visit, TheSignatureTable.com and EatDrinkIndy.com.

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