Detox Monday

Nothing calls for a detox more than 10 consecutive days of wine drinking and copious amounts of pasta and cheese consumption. These habits are only fit for vacation, and since it’s sadly over, adjustments are in order.

Getting back into a normal routine after an extended escape from reality is about as easy as declining when they ask “would you like fries with that?” Typically it takes me at least a week of slothing around after a vacation before I force myself back into my usual groove. But with our Friday, rather than Sunday, return from Italy, I was determined to break my pattern.

Yesterday I went on a shopping spree at the grocery store and planned on at least a few detox-qualifying meals for the week. I decided there was no better way to start the week than with a new recipe from my latest issue of Cooking Light Magazine. For dinner I made Blackened Chicken with Dirty Rice. I was very impressed with how the meal turned out; the rice was spicy and had a great Cajun flair, and the chicken was slightly smokey with a nice kick. Since I’ve always been a fan of blackened chicken, but had never made it at home, I’m glad I have this new recipe to add to my repertoire.

Is it just me, or do you also have trouble getting back on track after a vacation?

Blackened Chicken with Dirty Rice

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 servings

What You Need

  • 1 tablespoon olive oil
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped green bell pepper
  • 1 tablespoon chopped fresh thyme
  • 1 cup long-grain white rice
  • 2 teaspoons paprika
  • 1/4 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 2 cups water (I used low-sodium chicken broth)
  • 1/4 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 1/8 teaspoon hot pepper sauce
  • Chicken
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1/2 cup fat-free, lower-sodium chicken broth

What To Do

  1. To prepare rice, heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); saute 4 minutes. Add rice, paprika, 1/4 teaspoon red pepper, and garlic; saute 1 minute. Add 2 cups water (or chicken broth) and 1/4 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer 12 minutes. Let stand 5 minutes. Stir in green onions and hot pepper sauce.
  2. Preheat oven to 400 degrees.
  3. To prepare chicken, combine cumin and the next 5 ingredients (through 1/4 teaspoon red pepper); rub evenly over chicken.
  4. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes. Turn chicken; place pan in oven. Bake at 400 degrees for 6 minutes or until chicken is done. Remove chicken from pan.
  5. Add broth to pan; bring to a boil. Cook until liquid is reduced to 1/4 cup (about 2 minutes). Spoon sauce over chicken; serve with rice.

© Copyright 2021 Glori Of Food