Lemon Chicken Rice Salad
You will need: 1 ¼ cups organic chicken broth, ½ cup Banza Tricolor Rice, ½ cup frozen corn, 1 ¼ organic zucchinis, 9 oz organic grilled chicken breast, 2 ¼ tsp olive oil, 2 ¼ tsp minced garlic, 2 ½ green onions, ½ lemon
1. Bring chicken broth to boil in a saucepan over medium high heat. Add rice and corn and reduce to a simmer. Cook until liquid is absorbed, about 7 minutes.
2. Meanwhile, dice zucchini and chicken. Heat olive oil in a skillet over medium-high heat. Add garlic and zucchini; cook 5 minutes, until browned and softened.
3. In a bowl, combine cooked tricolor rice and corn with zucchini, diced chicken and sliced green onion. Drizzle with lemon juice to taste.