Okay, so this is my more nutritious and virtually fat-free version of a home style favorite, chicken and rice (I’m always after comforting, rich-tasting dishes that won’t burst our belts). This has everything you need in one bowl- lean meat, healthy carbs, lots of veggies, and a TON of flavor. And as with traditional homey dishes, it just tastes better and better when served left over.
For times when you need to make a healthy, complete meal that can be stretched for days, this is a great bet!

CHICKEN AND RICE
Ingredients:

•  1 package boneless, skinless chicken thighs, trimmed of fat (1-1 1/2 lbs)
•  1 leek, well-cleaned and white/light green parts chopped into rings
• 3 cups carrots, small dice
• 3 cups onion, small dice
• 3 cups celery, small dice
  OR two large containers produce department pre-chopped mirepoix or soup starter, equalling 5-6 cups of veggies
• 1 tbsp reduced sodium chicken base (or 1-2 tsp bouillon if you don’t have base)
• 3 c water
• 2 bay leaves
• 1 tsp dried thyme
• Cracked black pepper
• 2 cups milk, divided
• 3 tbsp flour
• 1 bunch parsley, finely chopped
• 2 bags Steamfresh fully-cooked frozen brown rice…. MAN, I love those things

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