If your Facebook feed is anything like mine, it is filled with cooking videos galore. Now, don’t get me wrong…I love seeing food, food and more FOOD, but it can be a little overwhelming. It also prevents me from seeing much from the other food sites and blogs that I used to see all the time. One of those is Bon Appetit magazine. I have been a fan and follower for years and they are a source I look to often for inspiration. I happened upon a recipe that was labeled a non-recipe, which I love. It’s simple cooking at it’s finest, and perfect for days that you just don’t have a lot of time, ingredients, or energy, but you’re craving something flavorful and satisfying. This recipe fits that bill, and I’ve tweaked it a bit to suit my tastes and resources at the time, and I’ve created a recipe for garlic rice on the side. It was absolutely delicious. So much that I’m craving it right now as I type this to you. I’m going to go reheat my leftovers while you read this recipe, and I hope it finds its way to your dinner table very soon.

*Tip: Let chicken marinate while the rice is cooking.

Chicken with Garlic Rice

Garlic Rice

1 Tablespoon Butter

1 Tablespoon Canola or Vegetable Oil

2 cloves Garlic, finely minced

1 1/2 cups Rice (medium grain)

2 1/4 cups Water

1 teaspoon Salt

In a medium saucepan over medium heat, heat butter and oil until butter is melted. Add in minced garlic and cook until fragrant, about 30 seconds. Add rice and cook until translucent around the edges, about 5 minutes, stirring often. Pour in the water and salt, stirring to combine. Bring to a boil, uncovered. Let boil for 5 minutes, then cover and turn heat to lowest setting. Let simmer for 15 minutes. Turn off heat, let sit for 5 minutes and fluff with fork before serving.

Citrus Chicken

2 cups Rotisserie Chicken Meat, shredded

Juice of 1 medium Lime

Juice of 1/2 Orange

1 Tablespoon Canola or Vegetable Oil

1/2 medium Onion, sliced

Pinch of Sugar

Kosher Salt and Black Pepper

Green Onion, Cilantro, Sliced Avocado for serving

Place chicken in a medium bowl. Squeeze over the lime and orange juices, and season with salt and pepper. Stir to combine, and let marinate about 30 minutes.

Meanwhile, heat oil in medium skillet. Add sliced onions and cook until softened, about 3 minutes. Add a pinch of sugar and season with salt and pepper. Cook until onions become translucent, about 3-4 minutes. Add in marinated chicken and cook, stirring occasionally until chicken and onions get slightly crispy on the edges, about 5-7 minutes. Remove from heat and serve with garlic rice and topped with cilantro, green onions, and sliced avocado. So good!

I also have a good feeling this would work incredibly well with leftover roasted pork. Delicioso!