Simple Chicken and Wild Rice Recipe

Today's dinner was a big hit in our house. I even heard from my 4-year old, "Mom, you make the best foods." Aww, thanks kiddo! Good thing she doesn't remember all the food failures when I was just learning how to cook. I'm so thankful for a period in my life when we were literally counting pennies. Yes, you read that right... I'm thankful. Our disposable income (you know, the money you have left over after all the bills are paid) was $2. Yes, you read that right, too. We couldn't afford to go out to eat. Even McDonald's was out of the budget. It was during this period of our life that I studied cooking shows. (Martha Stewart's Cooking School and The Chew were my favorites!) I learned how to cut an onion, cook a scrambled egg, and really learned how to make something delicious and nutritious out of very little money.

That is a big reason I made Snackster Sam. When I looked for other lists of peanut-free snacks that are safe to bring to school, I found lists that included items exclusively sold at high-end grocery stores. Eating the best foods isn't for the upperclass. Choosing healthy foods can be more simple and affordable than you may realize! Snackster Sam helps make it easy.

Get the FREE list of peanut-free, school-approved snacks!

I made this recipe by thinking about flavors that go well together... I refer to this concept as Food Theory. This is the idea that if you know which foods and seasonings pair well together, you can make up any recipe. This helps cut down the grocery bill when you know you can make a meal based on what's on sale and in season.

When I saw the can of wild rice on sale (and if you've messed with wild rice before, canned is so much easier), I knew I could make a meal out of it! There are so many variations. Give it a try and share your comments below!

Wild Rice Chicken

Ingredients
2-4 chicken breasts
1 can cooked wild rice (used 40 oz can in video, but can adjust to family size), partially drained
1 onion (any kind)
1 pint mushrooms (any kind)
1/3 stick butter
Thyme 
Rosemary

Optional Ingredients and Variations
2 stalks celery
1/2 cup cranberries (fresh or dried)
Handful walnuts
1 green pepper

Directions
Preheat oven to 425 degrees Fahrenheit on convection oven, otherwise 350 degrees (adjust for cooking times).

Place chicken on non-stick baking sheet. Season evenly with thyme and rosemary. Place baking sheet in preheated oven in center rack.

While chicken is cooking, heat butter in pan on medium heat. When butter is melting, add sliced mushrooms. Sauté mushrooms for a minute. Add sliced onions and continue to sauté. When onions are translucent, add partially drained can of wild rice. (You can add other ingredients for a variation while sautéing or now.) Turn heat to medium-high and allow mixture to cook uncovered.

When chicken is finished cooking (it should just start turning golden brown), remove from oven. Carefully slice chicken and add to wild rice mixture. Cover and cook for about 5-7 more minutes. The chicken will absorb the liquid from the wild rice mixture.

Serve immediately. Pairs well with green beans and other vegetables.

​Did you try it? Share your thoughts below!

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Danielle S is the mother of two and creator of Snackster Sam. She has been concerned about healthy habits and nutrition for over a decade, and conducted an award-winning scientific study on portion control. She created Snackster Sam to make eating healthy more fun for parents and children. Learn more about the mission here.