- 1 pound green bean, ends chopped off, cut into half
- 1/2 pound carrot, sliced (in case of organic carrots, I only wash them, I don't peel them off)
- 1 medium sized onion, chopped
- 1/2 leftover grilled chicken, shredded
- 3 cups cooked quinoa or brown rice
- pinch of salt (or to taste)
- spices are optional
Instructions
- If you don't have leftover quinoa or rice, cook a batch. While that's getting done, you can deal with the rest. If you have some leftover, then you can skip this step. I nearly always have some quinoa, brown rice or their mix on hand, ready to be used.
- Clean and chop the green bean and carrot, put it into a pot and steam it for 10-15 minutes, depending on how soft you like it.
- Preheat a pot on low heat.
- Chop the onion, put it into the pot. You don't need any oil or fat to brown and soften it a bit. I don't like to use added fats while cooking.
- Chop the leftover grilled chicken or chop 2 chicken breasts, add to the onion and stir occasionally while it gets done.
- When the green bean and carrot is done, remove the water from under it and add the bean and carrot mix to the chicken, onion mix. Add the cooked quinoa or rice. Mix everything together.
- I served it with alfalfa sprouts.
Serve and enjoy. :)
