My kids love chicken and rice, which is great. There are so many variations you can make of these two staples, veggies included, and this simple one has become a summer favorite. I know this is nothing crazy or fancy, but sometimes you just need an idea so here is one for you!
1 packet of spanish yellow rice
1 cup of frozen peas
1/4 cup of vegetable oil
1 cup of panko crumbs
1 lb. of chicken breast
I start by cooking the rice. I stumbled across this yellow rice packet while we were in Florida looking for quick meals to feed the kids, and it’s honestly SO good. I just cook it according to directions and then add frozen peas when it’s near done. The heat from the rice cooks the peas, starch + veggie DONE.
For the chicken, I buy the thin cutlets, or if I buy the breast I filet into thin “cutlet” or “chicken finger” shapes. In a skillet, heat the oil to get ready for frying. Simply salt each side, egg them (submerge them in a bowl of raw scrambled eggs, 2 usually does it), and then cover both sides in panko crumbs (I usually put the panko crumbs on a plate and just place both sides of the chicken down in the crumbs), and then fry. Cook until crispy on each side and until the chicken is cooked through, usually 5-7 minutes depending on how thin the chicken is. You can always experiment with your first one to see how long it takes, that’s what I normally do 🙂 Also, to make this healthier, you could bake the chicken instead of frying!
I make a salad to go along with it with some more veggies, carrots and cucumbers, and everyone is happy! 20-minutes from start to finish <3
Have any family-friendly, quick dinners to share?? Please email me, and I’ll share!