This savory, crunchy chicken and rice has long been a favorite lunch of mine. It's full of protein and healthy fats, too! And the cinnamon assists with maintaining blood glucose levels when processing the carbs (rice).
I usually make a batch just big enough for one bowl now, and one for the next day. It's really one of those little-of-this-little-of-that recipes, so you could easily change the quantities of the ingredients to make a bigger or smaller amount.
Two make two generous bowls:
2 tbsp olive oil
3 boneless, skinless frozen chicken breast strips (or 5-6 thighs)
1 small onion, chopped
1/2-3/4 cup coarsely chopped almonds (I use roasted, salted almonds for the flavor)
1-2 tbsp minced garlic
1-2 tsp real butter
2 tsp cinnamon
Salt to taste
1 bag boil-in-bag rice, prepared separately with one chicken bullion cube in water
In a large skillet, add olive oil, chicken, onion, garlic, and almonds. Cook over medium heat, stirring occasionally, until chicken is cooked through. Remove chicken and shred, then add back to skillet. Add butter and cinnamon. Stir in cooked rice, and continue simmering for a few more minutes until heated through again. Add salt if needed. Serve.
This is also very delicious as the main filling of a tortilla wrap, with tomatoes and lettuce.