Reviewed by Health Coach Beth Kaczmar of Forum Health Akron
Serves 2
- Chicken wings (1⁄2 lb)
- 1⁄2 Yellow onion
- 1⁄2 Zucchini
- Shredded red cabbage (1 cup)
- Brown rice (1⁄2 cup)
- Shredded carrots (1⁄2 cup)
- 4 TBSP olive oil, divided
- Add brown rice to strainer, rinse thoroughly with water, then add to a pot. Follow instructions on your brown rice package for water amount and cooking time.
- While rice cooks, season chicken wings with salt and black pepper.
- In a large skillet over medium heat, add 2 TBS of olive oil and chicken wings skin side down. Fry for 10 minutes, then flip to the other side for another 10 minutes until the internal temperature reaches 165°F, there’s no blood around the bone, and the juice runs clear.
- While chicken wings cook, rinse produce with water, then dry. Trim and peel yellow onion, then halve and roughly chop. Cut both ends o! the zucchini, then thinly slice into rounds.
- In a second skillet over medium-high heat, add 2 TBS of olive oil, shredded red cabbage, shredded carrots, yellow onion, and zucchini. Cook until softened, about 5-7 minutes.
- Once rice, chicken, and veggies are done, combine on a plate for serving
