French Onion Chicken Bowl (Print Version)
# Ingredients:
01 -
2 large yellow onions, thinly sliced.
02 -
2 tablespoons unsalted butter.
03 -
1/4 teaspoon table salt for onions.
04 -
1 tablespoon balsamic vinegar.
05 -
1 tablespoon Worcestershire sauce.
06 -
1/2 teaspoon dried thyme.
07 -
1 cup shredded gruyere cheese.
08 -
2 large chicken breasts, halved (or 4 small breasts).
09 -
1/2 cup gluten-free flour blend.
10 -
1 teaspoon salt for chicken.
11 -
1/2 teaspoon black pepper.
12 -
1/2 cup chicken broth.
13 -
1 tablespoon Dijon mustard.
14 -
2 cups cooked wild rice.
15 -
1 1/2 cups green peas.
16 -
1/4 cup fresh parsley, chopped.
# Instructions:
01 -
Melt butter in a skillet over medium heat. Add sliced onions and salt, cook until they start browning. Lower heat and cook 20 minutes until very soft.
02 -
Stir in balsamic vinegar, Worcestershire sauce and thyme. Remove onions and set aside.
03 -
Mix gluten-free flour, salt and pepper. Coat each piece of chicken in the flour mixture.
04 -
Cook chicken in the same pan until brown and nearly done. Remove and set aside.
05 -
Add broth and Dijon to pan, simmer until reduced by half. Return chicken to pan and cook until sauce thickens.
06 -
Top chicken with caramelized onions and cheese. Cover until cheese melts. Serve over rice with peas and parsley.
# Notes:
01 -
Perfect for meal prep - keeps 3-5 days refrigerated.
02 -
Can substitute cauliflower rice for lower carb option.
03 -
Freezes well for up to 2 months.