Gresilda’s Veggie and Herb Rice and Baked Chicken Strips

Veggie and Herb Rice

2 cups water

1 cup finely chopped celery

1/2 cup finely  chopped red bell peppers

1 cup finely chopped onion

1 cup finely chopped carrot

1 cup Jasmine white rice

1 tablespoon ground ginger

2 tablespoons ground turmeric

1/8 teaspoon cumin

1/4 cup frozen corn

1 tablespoon of unsalted butter

Add all the above ingredients except rice and frozen corn  to boiling water, let boil for 10 minutes stir well, then add Jasmine rice bring all just to a boil, remove immediately  from heat add 1/4 cup frozen corn, cover and let sit for 20 minutes, just before serving add the butter, stir well and serve.

Baked Chicken Strips

2 skinless chicken breasts (mine were two large one and I cut into 6 strips ….tip cut them when still partial frozen, makes easier cutting)

1 egg beaten with 1 cup almond milk

1 zip log back filled with 1 cup bread crumbs, 3 cups flour, 1 tablespoon garlic powder and 1 teaspoon salt and 1/2 teaspoon dried kale( finely crushed)

Shake bag until thoroughly mixed

Soak chicken strips in egg and milk about 15 minutes then turn and soak other side, cover and put in fridge for about 20 minutes.

Put few strips of chicken  at time in bag and shake well then place in  9x 12 Pyrex dish that has been sprayed with olive oil (or your choice of oil), bake at 350 for 30 minutes, then turn each piece and spray top of them lightly and bake at 450 for 10 minutes (I do this in toaster oven, your ovens may vary in temperature so always check for complete cooking through)

Serve chicken on bed of the Veggie and Spiced Rice with a side veggie of your choice…..serves 4