Chicken and Rice

 1-2 tsp olive oil

6 boneless skinless chicken thighs

Sea salt & freshly cracked pepper

1/2 sweet yellow onion, diced (for use freeze dried)

8 oz. sliced portabella mushrooms

sliced carrots

4 cloves garlic minced (or use freeze dried)

2 Cups chicken broth

1 Cup long grain white rice - or brown rice

1 tsp chicken bouillon granolas

1 large handful green beans, trimmed, cut in half

Parmesan or Asiago cheese, shaved

Fresh parsley, chopped

Preheat oven to 350.  heat oil in dutch oven over medium-high heat.  Season thighs with salt & pepper to taste.  Cook chicken for 3 minutes or until golden brown.  Flip and cook for 30 seconds.  Remove and keep warm with foil tent.

Add tsp oil and sauce mushrooms, onions and carrots.  Saute for 3 minutes, add garlic and stir constantly for 1 minute.  Add the chicken broth, rice, bouillon, sea salt, freshly cracked pepper, parsley and then add the chicken & their juices.  Cover and bake 15 minutes.  Add green beans.  Cook, covered 10-15 minutes more.  Add cheese and the rest of the parsley.