By Team Beachbody

All right. Truth be told, this recipe takes a good bit longer than our usual 10-minute recipes. It really takes about 45 minutes, but you could shave some serious time off by using precooked rice. Otherwise, start the rice, knock out a couple of 10-Minute Trainer® workouts while you're waiting, and before you know it, it's chicken time!
  • 4 skinless, boneless chicken breast halves, cut into 1-in. strips
  • 2 cups brown rice
  • 3 Tbsp. olive oil
  • 4 cups water
  • 3/4 tsp. salt
  • 1 can low-sodium diced tomatoes
  • 1 cup low-sodium chili sauce
  • 1-1/2 cups green pepper, chopped
  • 1-1/2 cups celery, chopped
  • 1/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh basil (or 1 tsp. dried), chopped
  • 1 Tbsp. fresh parsley (or 1 tsp. dried), chopped
  • 1/4 tsp. crushed red pepper
Heat 2 Tbsp. of olive oil in a large pot on medium heat. Add rice and stir until it starts to crackle (about 2 minutes). Add water and 1/2 tsp. of salt. Cover pot and bring to a boil, then reduce heat and cook for about 30 minutes, until rice is soft. In a deep skillet, heat 1 Tbsp. of olive oil on high. Cook chicken in skillet until juices run clear when chicken is pierced (about 4 minutes). Reduce heat and add remaining ingredients. Bring to a boil, then reduce to a simmer, cover, and cook for another 10 minutes. Serve over cooked brown rice. Makes 4 servings.

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
310 31 g 5 g 43 g 6 g 1 g