Tuesday, October 30, 2018

LUNCHBOX IDEAS :: Wild Rice and Roasted Pepper Chicken Stir-Fry

This dish contains no dairy, gluten or egg 

Happy Tuesday!  It's been quite a week already but I'm very excited for Halloween night.  My kiddos have been counting down the days and it seems like the weather will cooperate which is a plus.  Not that we haven't had our share of trick-or-treating in the rain and cold!  :-)

This stir-fry was kind of a happy accident but it's very appropriate for tomorrow since it has a lot of black and orange, don't you think?  I thought about it on my way home from school as my husband and I were trying to split up the shopping on Friday night before the Nor'easter. 

Here's what you need to prepare this quick stir-fry!


3 peppers
1 pack of Trader Joe's roasted chicken
1 cup of Trader Joe's wild rice
salt and pepper
olive oil

 Preheat the oven to 425 F.  Wash the peppers and slice them into strips.  Place them on an oven pan lined with foil and drizzle them with olive oil.  Season with salt and pepper and roast in the oven for about 30 minutes.  Your kitchen will smell delicious as they cook!

In the meantime, you need to start your wild rice since it will take about 30 minutes to cook.  Wild rice has a nice nutty flavor that is perfect for this stir fry.  It is actually low in calories but high in nutritional value since it contains a lot of B-vitamins and a good balance of proteins, fiber and carbohydrates.  Once the peppers are cooked allow them to cool down.  Mix them with the cooked rice and incorporate the roasted chicken cut into squares.  Season with salt and pepper and drizzle some olive oil.  Enjoy! 

This dish will yield four servings.  I have been enjoying this stir-fry for lunch at school this week!  It's so nice to have a yummy lunch to look forward too, specially since we start the day so early.

I hope you enjoy this dish too!  Let me know if you make it!

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