Celery Chicken . . . that’s a thing, right? Apparently these days it is for me. Since we’re working hard not to go out any more than we need to, it’s a matter of eating what’s in the fridge. Our next grocery run won’t be until midweek, so the pickings are kinda slim, but no matter. Just making it happen over here.
To make 4 servings:
🥄 Make your rice per package directions.
🥄 Saute 4 diced chicken breast in a pan over medium heat. Add a few of your favourite dried herbs for flavour – I used some oregano and basil. Remove from the pan and set aside.
🥄 Add to your pan 2 diced red onions, 1 head of chopped celery and 2 diced cloves of garlic. Saute until soft.
🥄 Add the chicken back to the pan, along with the cooked rice.
🥄 Top each serving with 2 tbsp with chopped roasted almonds