This meal jar is the perfect go to for lunch and dinner on the go, and the jar creates the perfect portion control vessel. Try adding a sprinkle of parmesan to the rice or chicken to add a little extra flavor or switch out the asparagus for broccoli, brussel sprouts or sauteed spinach.
1 lb. chicken breast, cubed
½ c onion, diced
1 c tomatoes, diced
½ c fresh basil, chopped
Salt and pepper to taste
1 cup brown rice, cooked
1 lb. asparagus
Add rice and 2 cups of water to small saucepan. Cook on medium low heat for 30 minutes with the lid on.
Saute onions and tomatoes over medium heat until tender, about 3-4 minutes. Cook chicken and add salt and pepper to taste. After chicken is fully cooked, top with fresh basil and remove from heat.
To cook the asparagus, heat ½ cup of water in a saute pan until it starts to simmer. Cut asparagus into 3-4 inch pieces and add to simmering water. Cook for 4-5 minutes or until asparagus is tender.
Layer ¾ c chicken mixture, ½ cup of rice and a fourth of the asparagus. Repeat in other 4 containers.