Chicken and brussel sprouts rice pilaf
- 6 ounces boneless skinless chicken breasts
- ¼ cup raw quick cooking oats
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup marinara sauce
- 1 handful fresh basil
- 1 cup brussel sprouts
- 1 teaspoon honey
Cook the rice in vegetable stock or chicken broth and set aside.
Add the chicken to a pan and cook in the olive oil until thoroughly done. Next, mix in the raw oats, dried oregano, dried basil, marinara sauce, salt, and pepper. Drizzle with olive oil and mix. Heat oven to 350 and bake the honey-drizzled sprouts Brussels until tender. Serve all with rice and it’s so nice!
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