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You are here: Home / Recipes and Cooking Tips / Chicken and Root Vegetables Over Rice

Chicken and Root Vegetables Over Rice

December 23, 2015 by D Durand 3 Comments

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Chicken and Root Vegetables Over Rice- This skillet recipe is a delicious way to use leftover chicken. It is a cinch to make and is bursting with color!

Chicken and Root Vegetables Over Rice

Wondering what to do with the leftover chicken sitting in the ice box staring you in the face? Here is a different take on the classic stir-fry that will perk up your dinner plate. I have taken a few autumn staple root vegetables: parsnips and sweet potatoes. Then threw in some greenery like green onion and collard greens and to amp the whole thing up added minced garlic and lemon zest. And I didn’t just use any old rice, what you see here is one of my favorites. Jasmine rice is fragrant and holds up well in stir-fries. There is leftover chicken breast meat from the night before and it’s been given new life. Hey, even chicken leftovers need a second chance. Redemption served on a dinner plate. Not bad. Not bad at all. Below is what you are going to need to pull this one off. Now let’s get started on this easy Chicken and Root Vegetables Over Rice recipe.

Chicken and Root Vegetables Over Rice

Ingredients:

  • 2 cups chicken breast, chopped
  • 2 1/2 cups Jasmine rice
  • 1 1/2 cup collard greens, but into long strips
  • 1 cup sweet potatoes, cubed
  • 1 cup parsnips, get into mini-rectangles
  • 1/2 green onion, sliced
  • 3 garlic cloves, minced
  • 1/2  tablespoon lemon zest
  • 1/2 tablespoon lemon juice
  • 2 tablespoons sesame seed oil
  • 2 tablespoon reduced sodium soy sauce or Bragg’s Liquid Aminos
  • Sea salt or Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Chicken and Root Vegetables Over RiceDirections:

  1. Prepare Jasmine rice according to package instructions, grate 1/2 tbsp of lemon zest into rice and toss with a fork, set aside.
  2. Using a skillet or wok over medium heat add a tbsp of olive oil. When oil is hot, add sweet potatoes and parsnips. Cooking until potatoes and parsnips are fork tender, about 15 minutes.Chicken and Root Vegetables Over Rice saute
  3. Add green onion and stir-fry for 5 more minutes. Transfer into a bowl and set aside.
  4. Add a single tbsp of sesame seed oil to the hot skillet or wok then add the collard greens, stir-fry until greens are bright and tender, about 10 minutes.
  5. Add chopped pre-cooked chicken to the collard greens and continue to stir-fry to bring the chicken temperature up. Add a tbsp of reduced sodium soy sauce or Bragg’s Liquid Aminos.
  6. Little by little add the Jasmine rice a cupful at a time until rice in well incorporated. Now add the rest of the vegetables and toss with additional soy sauce to taste.
  7. Drizzle with the 1/2 tbsp lemon juice.
  8. Serve with sweet chili sauce.

Chicken and Root Vegetables Over Rice- This skillet recipe is a delicious way to use leftover chicken. It is a cinch to make and is bursting with color!

Chicken, Kale & Root Vegetables Over Rice
 
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Author: Alea
Ingredients
  • 2 cups chicken breast, chopped
  • 2½ cups Jasmine rice
  • 1½ cup collard greens, but into long strips
  • 1 cup sweet potatoes, cubed
  • 1 cup parsnips, get into mini-rectangles
  • ½ green onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons sesame seed oil
  • 2 tablespoon reduced sodium soy sauce or Bragg's Liquid Aminos
  • Sea salt or Kosher salt, to taste
  • Fresh cracked black pepper, to taste
Directions
  1. Prepare Jasmine rice according to package instructions, set aside.
  2. Using a skillet or wok over medium heat add a tbsp of olive oil. When oil is hot add sweet potatoes and parsnips. Cooking until potatoes and parsnips are fork tender, about 15 minutes. Add green onion and stir-fry for 5 more minutes. Transfer into a bowl and set aside.
  3. Add a single tbsp of sesame seed oil to the hot skillet or wok then add the collard greens, stir-fry until greens are bright and tender, about 10 minutes.
  4. Add chopped chicken to the collard greens and continue to stir-fry to bring the chicken temperature up. Add a tbsp of reduced sodium soy sauce or Bragg's Liquid Aminos.
  5. Little by little add the Jasmine rice a cupful at a time until rice in well incorporated. Now add the rest of the vegetables and toss with additional soy sauce to taste.
  6. Serve with sweet chili sauce.
3.4.3177

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Comments

  1. Darlene says

    January 27, 2016 at 4:29 pm

    Loved the recipe but some of the ingredients weren’t even mentioned in the recipe so I had to leave them out. The ingredients were the lemon zest, lemon juice and the garlic.

    Reply
    • D Durand says

      January 31, 2016 at 11:02 am

      Glad you loved the recipe Darlene even without the lemon zest and lemon juice. I have updated the recipe and I hope you try it again with ALL of the ingredients. The addition of lemon zest and lemon really brightens up the dish. And thank you for bringing it to my attention.

      Reply
  2. Laura @ Little Bits of Granola says

    December 28, 2015 at 3:12 am

    This sounds delish! My kids love parsnips and sweet potatoes. I usually just roast them. I’ve never tried them in a stir-fry type of dish. The sweet/savory flavor combo sounds yummy.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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